Pumpkin Fudge

1 1/2 cups sugar

1/2 cup canned pumpkin (not pumpkin pie mix)

3/4 cup evaporated milk

2 TBSP butter

1 1/2 teas pumpkin pie spice

1/4 teas salt

1 pkg white chocolate chips

2 cups mini marshmallows

1 teas vanilla

Line a 8x8 pan with foil, leaving some foil hanging over the sides. Grease the foil well with non-stick spray or olive oil.

In a saucepan, stir together the sugar, pumpkin, milk, butter, salt and spice. Stirring constantly over medium heat, bring the mixture to a boil. Continue stirring and boiling for 12 minutes. This will get tedious, but the results are worth it!

Remove the pan from the heat. Stir in the white chips, marshmallows, and vanilla. Keep stirring until the mixture is smooth. This might take a few minutes, but keep stirring. When everything has melted together, pour into the foil-lined pan.

Cover and refrigerate until set, about 2 hours. Remove from fridge and invert onto a cutting board. Peel off the foil, then cut into small pieces. I used a pizza cutter for this, and it worked beautifully!

Store in the fridge.