BCL - Pumpkin Fudge You Have To Try

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Pumpkin Fudge

"Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily."

Ingredients :

2/3 cup evaporated milk
2 1/2 cups white sugar
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 cup white chocolate chips
7 ounces marshmallow creme
2 tablespoons butter, room temperature
1 teaspoon vanilla extract

Instructions :

Prep : 25M	Cook : 16M	Ready in : 2H

Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray 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. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Notes :

The fudge mixture should reach 239 degrees F (115 C) before you remove it from the heat. The temperature will continue to rise slightly, even off the heat.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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