Chef Time!

Chef Time!

Tuesday, October 28, 2014

Another Fall Dessert

Nothing completes bringing in thee fall, than cooking with pumpkin. whether it's pumpkin pies, cakes or bars, pumpkin says fall.
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.

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