| Peggy's Pumpkin Fudge Candy October 2006 |
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2 Tablespoons butter 2 1/2 cups white sugar 2/3 cup evaporated milk 6 ounces white chocolate chips 7 ounces marshmallow crème 3/4 cup canned pumpkin puree 1 teaspoon ground cinnamon 1 teaspoon vanilla extract |
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Line a 9x9 inch pan with aluminum foil, and set aside. In a 3quart 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. |
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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. Makes 1 9x9 inch pan. Peggy from East Texas
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