Tinfoil Chef

Pumpkin fudge is a variation I ran across recently that I’ve never heard of before. I’ve been a fan of fudge for as far back as I can remember and I love it in almost all of the many varieties that it comes in. Granted, I can’t actually have it very often or very much at a time anymore but it’s still a favorite treat even though it’s extremely rare that I indulge it now that I’m diabetic. Even so, I’m very tempted to whip up a batch of these just to try them out.

Line a 8×8 pan with aluminum foil and set it aside.

In a sauce pan heat 2/3 cup of evaporated milk and two and a half cups of sugar until it comes to a boil while stirring frequently. Add 3/4 cup of pumpkin, a teaspoon of cinnamon and bring it back to a boil.

Add 7 oz of marshmallow cream and two tablespoons of butter then bring it to full a rolling boil. Cook while stirring occasionally for 10 to 15 min. Then remove it from the heat and stir in a cup of white chocolate chips and a teaspoon of vanilla. Stir the mixture until the chips are fully melted.

When the chips are melted pour it into the foil lined pan and pop it into the refrigerator to cool. When it’s completely cool remove it from the pan and cut it into squares. Be sure to store it in a cool place.

2 1/2 cups of sugar
2/3 cup of evaporated milk
3/4 cup of pumpkin
1 teaspoon of cinnamon
2 tablespoon of butter
7oz. of marshmallow cream
1 cup of white chocolate chips
1 teaspoon of vanilla

Technorati Tags: pumpkin fudge recipe, fudge, pumpkin fudge

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