2 Ingredient Pumpkin Spice Fudge Food

PUMPKIN FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

FOOLPROOF 2 INGREDIENT PUMPKIN FUDGE

Steps:

• Put the chips in a microwave safe bowl. Add sweetened condensed milk. Stir together. Microwave on HIGH 1 minute. Stir until all the chips are melted and mixture is smooth.
• Line an 8 x 8 pan with parchment paper. Lightly spray with non stick cooking spray.
• Pour the pumpkin mixture into the prepared pan,cover, and chill until firm; at least 2 hours or overnight. Remove from fridge. Invert onto a large cutting board. Remove paper and cut into 1 inch pieces. Yields about 70 pieces of candy.