Maple Pumpkin Fudge

For the fudge:
In a large saucepan, combine milk, sugar and salt. Cook over medium heat, stirring constantly until the mixture comes to a boil. Then cook for 8 minutes, again stirring constantly so that the milk does not scorch at the bottom of the saucepan.

Remove from heat and stir in the marshmallows, white chocolate, pumpkin puree, maple syrup, maple essence and spice. Stir until all is melted and mixture has a smooth consistency.

If your mixture begins to harden up, simply place pot back on stove top and heat on low until the mixture becomes soft and smooth.

Pour mixture into an 8×8 pan that you’ve lined with parchment paper. Spread it out and smooth the top using a spatula. Then place pan in the fridge until completely set, about 1-2 hours.

For the topping:
Place baking chips in a microwave safe container and microwave for 1 minute. Remove it from the microwave and stir. If chips are not completely melted, microwave at 30 second intervals until it’s all melted. Stir until smooth and pour over cooled fudge. Spread it evenly with a spatula. Sprinkle salt over the chocolate and add sprinkles if you like. Cut into squares, eat and enjoy!