Seasonal: Pumpkin Pie Fudge
Pumpkin Pie Fudge 2
Yield: approximately 4-5 dozen pieces.
1 1/2 c. sugar
2/3 c. evaporated milk
1/2 c. canned pumpkin (not pumpkin pie mix)
2 T. butter
1/4 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 package (12 oz.)vanilla flavored baking chips
2 c. miniature marshmallows
1/3 c. chopped nuts (optional)
1 1/4 tsp. vanilla extract
Using butter or margarine, lightly grease the sides and bottom of a medium
Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie
spice in the saucepan. Stir constantly over medium heat. Bring the mixture
to a boil and boil for 12 minutes.
Remove from the heat and stir in the baking chips and marshmallows until
melted. Stir in the nuts and vanilla. Pour into an 8-inch square pan that
has been lined with foil and greased. Chill mixture until set.
Cut into small squares to serve.
Cover and store in refrigerator.
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