Mondays Menu: Pumpkin Fudge Recipe

I will be making this peanut butter fudge for Halloween this year. You can even use small pumpkin and leaf shaped cookie cutters to cut festive shapes out of the fudge.

Pumpkin Fudge Recipe

Pumpkin Fudge Recipe

2 tablespoons butter
2 ½ cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3/4 cup canned pumpkin

Line a 9×9 inch pan with 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 puree 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.

Recipe & Photo Credit: allrecipes.com

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