Friday, November 14, 2008

Pumpkin Fudge

Pumpkin Fudge
by Emily Norton

1 ½ c. sugar
1 ½ tsp. pumpkin pie spice
2/3 c. evaporated milk
½ c. canned pumpkin
2 Tbsp butter
¼ tsp. salt
1 (12 oz) pkg white chocolate baking chips
2 c. miniature marshmallows
1/3 c. chopped walnuts (opt)
1 ¼ tsp. vanilla
Line 8" square pan w/foil & grease foil. Lightly grease sides & bottom of med. saucepan w/butter. Combine sugar, milk, pumpkin, butter, salt & pumpkin spice in saucepan. Stir constantly over med. heat. Bring mixture to boil-- boil for 12 min. Remove from heat & stir in baking chips & marshmallows until melted. Add nuts & vanilla. Pour into prepared pan. Chill until set. Cut into small squares to serve. Cover & store in refrigerator.

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