Spiced Pumpkin Fudge

Created by Jon Payne

2 tablespoons butter

2 1/2 cups white sugar

2/3 cup evaporated milk

1 cup white chocolate chips

7 ounces marshmallow creme

3/4 cup canned pumpkin

1 teaspoon ground cinnamon

1 teaspoon all spice

4 tablespoons Rum Chata

1 ½ cup confectioners’ sugar

½ - ¾ cup Rum Chata

 Line a 9x9 inch pan with aluminum foil, and set aside.

In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.  Set your timer.

Remove from heat, and add white chocolate chips and Rum Chata. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Whisk together confectioners’ sugar and Rum Chata it should be a little thick.  If it’s runny, add more confectioners’ sugar.  Put in a pastry bag or a zip loc bag and cut the tip off.  Pipe just a dollop onto each square.

Drink recipe:

1 mug of hot tea, earl gray or a black tea

2 oz Rum Chata