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Pumpkin-Pie Fudge




Source of Recipe


the web


Recipe Introduction


Makes 4 dozen to 5 dozen small pieces


List of Ingredients




butter or margarine for pan
1 1/2 cups granulated sugar

2/3 cup evaporated milk

1/2 cup mashed pumpkin (canned)

2 tablespoons butter or margarine

1/4 teaspoon salt

1 1/2 teaspoons pumpkin-pie spice

1 package (12 ounces) vanilla-flavored baking chips

2 cups miniature marshmallows

1/3 cup chopped nuts (optional)

1 1/4 teaspoons vanilla extract

Recipe



Using butter or margarine, lightly grease the sides and bottom of a
medium saucepan. Place the sugar, evaporated milk, pumpkin, butter, salt
and pumpkin-pie spice in the saucepan. Stirring constantly over medium
heat, bring the mixture to a boil and boil for 12 minutes.

Remove from the heat and stir in the baking chips and marshmallows until
melted. Stir in the nuts, if desired, and vanilla. Pour into an
8-inch-square pan that has been lined with foil and greased. Chill until
set. Cut into small squares to serve. Cover and store in refrigerator.
Tester Reiley's comments: "The marshmallows and vanilla baking chips
dissolve entirely, so if you want a smooth fudge, don't add the nuts. I
personally think the nuts add textural interest and somehow cut the
intense richness and density of this orange-beige fudge.

"Don't use the mashed pumpkin that has already been spiced [or omit the
pumpkin-pie spice] and don't use organic pumpkin [too watery and too
many little pumpkin strings]. Be sure and use a large saucepan - the
mixture 'spits' a little as it boils."