Recipe: Skaarup's Pumpkin E.L.F. Fudge

SKAARUP'S PUMPKIN E.L.F. FUDGE RECIPE
Original recipe. (c) 1997 T. Skaarup. May be copied without modification. All rights reserved.

2 tbsp butter or margarine (1/4 stick)
2 1/2 cup sugar
2/3 cup evaporated milk (or one small 5 oz can)
6 oz white chips (1/2 package)
7 oz marshmallow creme or marshmallow fluff
3/4 cup pumpkin puree (e.g., libby's solid pumpkin)
1 tsp cinnamon
1 tsp vanilla extract

Directions:
Line a 9" x 9" pan with aluminum foil and set aside.

Heat milk and sugar over MEDIUM heat in a 3 quart saucepan; bring ring to a boil while stirring occasionally with a wooden spoon.

Add the pumpkin puree and cinnamon and bring back to a boil. Add the marshmallow and butter to the hot pumpkin mixture - the whole mixture will expand as the marshmallow heats so be careful the saucepan is large enough. Bring the whole mixture back to a rolling boil stirring occasionally for eighteen [18] minutes by the clock (start timing once the rolling boil resumes). If you have a candy thermometer the boiling point will be about 240 F (firm-ball stage). If you get brown flakes in the mixture then turn down the heat a little.

Remove from heat and add vanilla chips and vanilla extract. Stir until creamy and all chips are melted. Pour into prepared pan. Cool. Remove from pan, remove foil, cut into squares.

NOTE: Pumpkin brings a lot of water with it and water can ruin fudge so the boil must be extended dramatically (from about 5 minutes to 18 minutes) to reduce the total amount of water. Even with the extended boiling time the fudge may still require refrigeration.

NOTE: 1 cup of walnuts may be added if desired.

NOTE: This mixture gets very, very hot and splatters when boiling. Keep a towel handy to wipe any hot mixture off should it splatter on the cook.