PUMPKIN FUDGE

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PUMPKIN FUDGE

 

2 Tablespoons butter

2 1/2 cups white sugar

2/3 cup evaporated milk

6 ounces white chocolate chips

7 ounces marshmallow creme

3/4 cup canned pumpkin puree

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

 

Line a 9x9 inch pan with aluminum foil, and set aside. In a 3 quart saucepan,

heat

milk and sugar over medium heat. Bring to a boil, stirring occasionally with a

wooden

spoon. 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.

 

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.

 

Makes 1 9x9 inch pan

 

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