Tucker's Mom
10-04-2009, 07:52 PM
The place where my DH works has a small newspaper that they put out every 2 weeks for employees called the Pliant Press. They always feature a recipe that an employee submits. I haven't tried this; but, thought it sounded interesting enough to share.
Pumpkin Fudge
Ingredients
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 oz. marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
Line a 9"x9" pan w/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 and cinnamon, bring back to a boil.
Stir in marshmallow creme 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.
Pumpkin Fudge
Ingredients
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 oz. marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
Line a 9"x9" pan w/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 and cinnamon, bring back to a boil.
Stir in marshmallow creme 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.