PEGGY*S PUMPKIN FUDGE
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
Line a 9x9 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 crème 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.
Makes 1 9x9 inch pan
Peggy from East Texas
(`´·.¸ (`´·.¸ *¤*
¸.·´´) ¸.·´´ )
«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
¤..·´¨`»
(¸.·'´ (¸.·'´ *¤*
.¸) `´·.¸)
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