Pumpkin Fudge

submitted by dave
from PA, US

1 1/2 cup sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 Tbsp butter
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
2 cup mini marshmallows
12 oz package white chocolate chips
1/2 cup chopped walnuts, toasted
1 tsp vanilla extract

Butter sides of heavy medium saucepan. Combine sugar, milk, pumpkin,
butter, spice, and salt in saucepan. Bring to a boil over medium heat.
Using a timer, boil for exactly 12 minutes while stirring constantly.
Remove from heat. Add marshmallows, chocolate chips, walnuts and vanilla,
stir until melted. Pour into an aluminum foil-lined and greased 8-inch by
8-inch baking pan; chill until firm. Cut into 1-inch squares. Store in an
airtight container in fridge. Makes about 4 dozen pieces.



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