Pumpkin Fudge

This has been a beautifully cool, crisp week! Autumn is surely on its way! Driving with my guys yesterday, I excitedly pointed their attention to the golden hue of the trees. You know what I'm talking about...that sun-drenched glow just before a tree is about to burst out in all its orange, red, and yellow glory! How I delight in this season!

Since autumn is my favoritest time of year, I thought I'd feature favorite fall recipes throughout the coming weeks. One of our staples of autumn is Pumpkin Fudge. Enjoy!

Pumpkin Fudge

1 1/2 c. sugar
2/3 c. evaporated milk
1/2 c. canned pumpkin
2 tbsp. butter
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
2 cups mini marshmallows
1 pkg. vanilla or white baking chips
1 tsp. vanilla

Line 8-inch square pan with foil. Grease the foil. Butter the sides of a heavy sauce pan. Combine sugar, evaporated milk, pumpkin, butter, pumpkin pie spice, and salt. Stir constantly while bringing it to a boil over medium heat. Once boiling, continue boiling 12 minutes. Remove from heat. Stir in marshmallows, vanilla chips. and vanilla. Stir until marshmallows and vanilla chips are melted. Pour into square pan. Chill until firm. Cut into 1-inch squares and store in the fridge.

[Give thanks to the Lord, for He is good, for His steadfast love endures forever.] Psalm 136:1