Pumpkin Fudge

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Pumpkin Fudge
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Makes: 1 servings adjust
Creamy, sweet, and full of Autumn flavor!

Directions
 

Step 1

Line a 9x9 inch pan with aluminum foil, and set aside.

Ingredients

  • 2⁄3 cup Evaporated Milk
  • 2 1⁄2 cups White Sugar

Step 2

In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

Ingredients

  • 3⁄4 cup Canned Pumpkin Puree
  • 1 teaspoon Ground Cinnamon
  • 7 ounces Marshmallow Creme
  • 2 tablespoons Butter

Step 3

Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

Ingredients

  • 1 cup White Chocolate Chips
  • 1 teaspoon Vanilla Extract

Step 4

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.
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