Pumpkin Fudge

when i first heard the name of this recipe, i was like, 'pumpkin and fudge go together? huh?' the answer is a very emphatic, YES! this is one of those lick-the-pan-clean-because-it-so-good recipes! i got this AMAZING recipe from my mom. thanks for giving us a yummy new holiday addiction, mom!

i would describe this recipe as a rich, creamy pumpkin pie that melts in your mouth {minus all the baking, of course}, that you can eat with your fingers. you can't beat that! whips up in about 15 minutes.

Pumpkin Fudge

1 1/2 cups sugar                               

1/2 cup canned pumpkin

1/4 tsp. salt

2/3 cup evaporated milk {i used 1% instead and worked great}

2 Tablespoon butter

1 1/2 teaspoon pumpkin pie spice

1 12 oz. pkg. vanilla baking chips

2 cups miniature marshmallows

1 1/4 teaspoon vanilla {i just now realized i forgot the vanilla in mine.... oops!}

Line an 8x8 inch pan with foil, leaving the foil longer than the pan, spray the foil with non stick spray.

In a heavy pan, combine the sugar, evaporated milk, pumpkin, butter, salt and pie spice. Stirring constantly over medium heat, bring the mixture to a boil, and boil for 12 min. Remove from heat, and stir in vanilla, marshmallows, and vanilla chips, until smooth. Pour into the foil lined pan. Cover and refrigerate until set.

Dump set up candy onto cutting board. Lift foil off, and cut and enjoy!!

(double batch fills a regular cake pan)