Again I took my basic fudge and changed it up by making it Pumpkin Spice. The best part, to me, is topping it with pepitas - toasted shelled pumpkin seeds!
Pumpkin Spice Fudge with Pepitas
4 c. sugar
1 5oz. can evaporated milk
2/3 c. canned pumpkin puree
1 c. butter
12 oz. white chocolate chips
7 oz. marshmallow creme
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. vanilla extract
1/2 c. toasted pepitas
Line a 13x9x2 pan with aluminum foil, spray with nonstick spray.
In a heavy saucepot, melt butter, add in sugar, pumpkin and evaporated milk. Bring to a boil over medium high, then turn to medium and let mixture cook for 10 minutes. Continue to stir it as it bubbles.
Turn heat off, add in chocolate chips, marshmallow creme, spices, and vanilla. Stir vigorously until combined, pour into the casserole dish. While it's still warm, press in pepitas.
Set aside and cool for 2 hours before cutting.
In a heavy saucepot, melt butter, add in sugar, pumpkin and evaporated milk. Bring to a boil over medium high, then turn to medium and let mixture cook for 10 minutes. Continue to stir it as it bubbles.
Turn heat off, add in chocolate chips, marshmallow creme, spices, and vanilla. Stir vigorously until combined, pour into the casserole dish. While it's still warm, press in pepitas.
Set aside and cool for 2 hours before cutting.
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