Pumpkin Fudge

By BearForce

Ingredients

• 3 cups sugar
• 3/4 cup butter
• 5 oz can evaporated milk
• 1/2 cup canned pumpkin
• 10 oz pkg cinnamon chips
• 7 oz jar marshmallow creme

Preparation

Step 1

Line a 9X13 pan with buttered foil. (I like to butter the foil before placing it in the pan.)

In a heavy saucepan, combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium-low and continue to boil at a moderate rate, stirring frequently, until a candy thermometer reaches 234 degrees (soft-ball stage). This will probably take about 15-20 minutes, so you may want to grab a book while you're waiting!

Remove the saucepan from heat and stir in the cinnamon chips until completely melted. Add the marshmallow creme and stir until melted and smooth. Pour the mixture into the prepared pan and let it cool for about 2-3 hours until well cooled. Pull the foil out of the pan to cut into squares.