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CANDY: Pumpkin Fudge




Source of Recipe


Gooseberry Patch-Taste of Autumn


List of Ingredients




1 (5 ounces) can evaporated milk
2 1/2 cups granulated sugar
1 (15 ounces) can pumpkin, divided
1 teaspoon ground cinnamon OR pumpkin pie spice
1 (7 ounces) jar marshmallow creme
2 tablespoons butter
1 (6 ounces) package white chocolate chips
1 teaspoon vanilla



Recipe



Line a 9- by 9-inch pan with plastic wrap.
Set aside.
In a saucepan, bring the milk and sugar to a boil over medium heat, stirring with a wooden spoon.
Mix in three-fourths of the can of pumpkin, reserving the rest for another recipe. Stir in the cinnamon.
Return to a boil, add the marshmallow creme and butter and bring to a rolling boil, stirring often, for 18 minutes. Remove from the heat.
Add the white chocolate chips and vanilla and stir until creamy.
Turn the fudge into the prepared pan and let cool. Cut into squares.
Makes about 6 1/2 dozen pieces