Butternut Fudge

Butternut Fudge

1 ½ cup white sugar

2/3 cup evaporated milk (Ideal Milk)
½ cup butternut puree
2 tbsp butter
1 ½ tsp pumpkin pie spice**
2 cups mini marshmallows (I cut normal sized marshmallows smaller)
11 oz package white chocolate chips (1 cup)
1 teaspoon vanilla extract
1 cup walnuts, chopped (or pecan nuts)

Combine sugar, evaporated milk, pumpkin, butter and pumpkin pie spice in a medium

saucepan over medium heat. Bring to a boil, and keep there for 12 minutes, stirring
constantly.

Meanwhile line a 8x8" dish with wax paper. Turn off heat and add the marshmallows, white

chocolate chips, walnuts and vanilla. Stir until melted. Pour into the dish. Refrigerate for
about 2 hours. Lift fudge out with the wax paper, and use a pizza cutter to slice into
squares. These are rich so keep the squares small! Store in an air-tight container in the
fridge. (Mine took about 2 days in the fridge to ‘harden’ – it was still not ‘fudgelike’,
but at least not runny. BUT SOOOO SCRUMPTIOUS!!!

**Pumpkin pie spice mix

½ tsp cinnamon, ¼ tsp ground ginger, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg. Stir to blend. Makes

1 tsp pumpkin pie spice mix.

Alma Pretorius