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    Pumpkin-Pie Fudge


    Source of Recipe


    posted by gijane to recipecircus

    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."

 

 

 

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