My Recipe Collection

Pumpkin Fudge

Pumpkin Fudge

2 Tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
6 ounces white chocolate chips
7 ounces marshmallow crème
3/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Line a 9x9 inch pan with aluminum foil, and set aside. In a 3 quart saucepan, heat
milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden
spoon. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow
crème and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and
all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into
squares. Store in a cool, dry place.

Makes 1 9x9 inch pan

posted by Kate @ 1:48 AM