Pumpkin Fairy Truffles

Pour sweetened condensed milk into a medium nonstick pot and add the pumpkin, butter, cinnamon, ginger and vanilla. Using a wooden spoon, incorporate them together and light the burner on medium-high heat. Stir gently without stopping as the bottom will quickly burn.

Once the mixture thickens to the consistency of a paste (you’ll find you’re putting an effort into mixing),
remove from the heat and transfer to a clean bowl to cool. Chill at least 1 hour in the fridge. If you’re in a hurry, pop the bowl into the freezer for about 10-15 minutes.

Sprinkle some table sugar onto a flat plate. Take a teaspoon of the pumpkin mixture, roll into a ball about the size of a large gum ball, toss into the sugar and coat evenly. Sprinkle a bit of ground cinnamon on one side for a blush of colour.

Insert a clove into the top center to fashion a stem and place into a paper candy cup. Repeat until you’ve used up all of the pumpkin mixture.

Store refrigerated in an airtight container up to 2 days.