I must share a recipe with you I found online at allrecipes.com. I have changed it just a little bit. As with any recipe, I cannot leave it alone, I must always adjust and make it my own. Just in time for fall. It goes great with eggnog or coffee. I plan on having mine for dessert this weekend when company comes over. Well….that is, if it will last that long. I may have to make another batch.
Please try it and enjoy. I know I will!
PUMPKIN FUDGE
Assemble Ingredients:
2 TBL butter 7 Ounces marshmallow crème
2 ½ Cups white sugar ¾ Cup canned pumpkin puree
2/3 Cup evaporated milk 1 TSP pumpkin pie spice
1 Cup white chocolate chips 1 TSP vanilla extract
DIRECTIONS:
1: Butter a 9” x 9” pan and line with waxed paper, set aside
2: In a 3 quart saucepan, heat evaporated milk and sugar over medium heat. (Make sure you use evaporated and not sweetened condensed milk.) Bring to a boil, stirring occasionally with a silicone spatula.
3: Mix in pumpkin puree and pumpkin pie spice. (Make sure you use puree and not pumpkin pie filling.) Bring back to boil. Stir in marshmallow crème and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes. 4: Remove from heat. Add white chocolate chips and vanilla. Stir until creamy and all chips are melted. (You will need to stir firmly and steadily.) Pour into your prepared pan. Cool and remove from pan. Waxed paper should peel off easily. Cut into squares. Store in a cool dry place, do not refrigerate.
The original recipe was found online at:
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