I have always been a big fan of many kinds of fudge (at least my sweet tooth says so), and I'm always trying to find that one special recipe. With this recipe, I may have just found it.
To make this fudge even more fun, try using cookie cutters dipped in flour, to make fun shapes. This could be a fun project for the kids and for Halloween too.
Creamy Pumpkin Fudge
1 1/2 c. sugar,
2/3 c. evaporated milk
2 tbsp. butter or margarine
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt,
2 c. Miniature marshmallows
1 (12 oz. pkg) vanilla chips
1/2 c. chopped walnuts, toasted (optional)
1 tsp. vanilla
1/2 c. canned pumpkin (not the pie filling)
Line an 8 inch square baking pan with aluminum foil, extending foil over 2 sides of pan; grease foil. Butter sides of a heavy, medium saucepan. Combine sugar, evaporated milk, pumpkin, butter, pumpkin pie spice & salt in saucepan. Stirring constantly, bring mixture to a boil over medium heat; boil 12 minutes. Remove from heat; add marshmallows, vanilla chips, walnuts & vanilla. Stir until all is melted. Pour into prepared pan. Chill until firm. Cut into 1 inch squares. Store in an airtight container in refrigerator.