Pumpkin Fudge

• 1 1/2 cups sugar
• 1/2 cup canned pumpkin
• 1/4 tsp. salt
• 2/3 cup evaporated milk (alt 1% milk)
• 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

1. Line an 8x8 inch pan with foil, leaving the foil longer than the pan, spray the foil with non stick spray.
2. 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.
3. Remove from heat, and stir in vanilla, marshmallows, and vanilla chips, until smooth. Pour into the foil lined pan.
4. Cover and refrigerate until set.
5. Dump set up candy onto cutting board. Lift foil off.
6. Double batch fills a regular cake pan

sugar, pumpkin, salt, milk, butter, pumpkin pie spice, vanilla baking chips, marshmallows, vanilla

Taken from www.epicurious.com/recipes/member/views/pumpkin-fudge-51413251 (may not work)