Pumpkin FudgeI love making anything with pumpkin in the fall. I got this pumpkin fudge recipe from a dear friend and it is a real winner!
Here's what you are going to need: 1 1/2 cups of granulated sugar 2/3 cup of evaporated milk (not sweetened condensed) 1/2 cup of canned pumpkin 2 tablespoons of butter 1/4 teaspoon of salt 3/4 teaspoon of cinnamon 1/2 teaspoon of ground ginger 1/4 teaspoon of allspice 1/4 teaspoon of nutmeg 1 (12 ounce) package white chocolate chips 2 cups of miniature marshmallows 1/2 cup of chopped pecans 1 teaspoon of vanilla extract
Prepare an 8 x 8 baking dish by spraying it with non-stick cooking spray and lining it with waxed paper.
Spray a medium heavy bottom saucepan with non-stick cooking spray. Add the sugar, evaporated milk, pumpkin, butter, salt, cinnamon, ground ginger, allspice and nutmeg to the pot. Bring to a boil over medium heat, stirring constantly. Continue stirring and cook for about 12 minutes.
Add the miniature marshmallows and white chocolate chips.
Mix well.
Add the chopped pecans and vanilla extract.
Spoon into the prepared pan and spread evenly. Cool completely. Remove from pan by picking up on the waxed paper. Cut into 36 squares. Return To Cookies From Pumpkin Fudge
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