Pumpkin white chocolate fudge!
pumpkin fudge recipe:
1 1/2 c. sugar
2/3 c. evaporated milk (made my own with powdered soy milk added to soy milk)
1/2 c. pumpkin
2 T butter (earth balance)
1/4 t salt
1 1/2 T pumpkin pie spice
1 pk vanilla baking chips (12 oz.) (i used vegan white chocolate ones instead)
2 c. mini marshmallows (dandies)
1/3 c. chopped nuts (optional)
1 1/4 T vanilla extract
Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan. Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes. Remove from the heat and stir in the baking chips and marshmallows until melted. Stir in the nuts and vanilla.
Pour into an 8-inch square pan that has been lined with foil and greased. Chill mixture until set. Cut into small squares to serve. Cover and store in refrigerator.