Pumpkin Fudge Instructions:- Line a 9x9 inch pan with aluminum foil, and set aside.
- In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
- Mix in pumpkin puree and cinnamon; bring back to a boil.
- Stir in marshmallow crème and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
- Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted.
- Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
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