Pumpkin Fudge

1. 1

   Line a 9x9 inch pan with aluminum foil, and set aside.

2. 2

   In a 3 quart saucepan, heat milk and sugar over medium heat.

3. 3

   Bring to a boil, stirring occasionally with a wooden spoon.

4. 4

   Mix in pumpkin puree and cinnamon; bring back to a boil.

5. 5

   Stir in marshmallow creme and butter.

6. 6

   Bring to a rolling boil.

7. 7

   Cook, stirring occasionally, for 18 minutes.

8. 8

   Remove from heat, and add white chocolate chips and vanilla.

9. 9

   Stir until creamy and all chips are melted.

10. 10

    Pour into prepared pan.

11. 11

    Cool, remove from pan, and cut into squares.

12. 12

    Store in a cool, dry place.

* Per serving · 4 servings · Values may vary.

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