I got this recipe from a friend who used the word “Divine” to describe this fudge. Since I was looking for something different to do with pumpkin I decided to give it a try. It is definitely a rich and decadent candy. A little goes a long way – still, I ate more than a little.
I made it two different ways – vanilla and chocolate - and I decided that both were worthy to take to a gathering. Since several people requested the recipe, I have decided that I am not the only one who thinks this fudge is pretty tasty.
1-1/2 C sugar
1/2 C canned pumpkin
2/3 C evaporated milk
2 Tbsp butter
1/4 tsp salt
1-1/2 tsp pumpkin pie spice*
1 (12oz) pkg vanilla or chocolate chips
2 C mini marshmallows
1-1/4 tsp vanilla
chopped nuts if desired
Line an 8 X 8 pan with foil, letting the foil hang over the sides of the pan. (I don’t have a square pan, so I just use a round cake pan.) Spray the foil with non stick spray.
It’s a good idea to have the chips, marshmallows and vanilla measured out and ready to add at the end of the cooking time.
In a heavy pan, combine the sugar, pumpkin, evaporated milk, butter, salt and pie spice. Stirring constantly over medium heat, bring the mixture to a boil. Boil for 12 minutes while continuing to stir. This is a lot of stirring, but it’s important or else the mixture will burn and be ruined. It should look like a thick caramel sauce. I have many ideas for how I could use just this pumpkin caramel.
Remove sauce from heat and stir in chocolate or vanilla chips, marshmallows and vanilla until smooth. Poor into the foil lined pan. Cover and refrigerate until set.
* I mixed up my own pumpkin pie spice using: 1-1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves and 1/2 tsp ginger. It’s more than you’ll need, but it’s good to have a little left for other holiday recipes.