Vickys Easy Pumpkin Fudge

This is a really quick freezer fudge recipe that doesn't need the care and attention a stove top fudge usually does but still tastes great
Vickys Easy Pumpkin Fudge
This is a really quick freezer fudge recipe that doesn't need the care and attention a stove top fudge usually does but still tastes great
Steps
- 1
Line an 8 x 8 square tin with parchment paper or use ice cubes trays lightly sprayed with oil
- 2
Add the flour to the coconut oil in a saucepan and make a slurry, just simmering gently to take the floury taste away for 2 minutes
- 3
Add the marshmallows and melt into the mixture
- 4
Take the pan off the heat, add the pumpkin puree and spice then stir well to combine
- 5
Pour the mixture into the lined tin or ice cube trays and freeze for 30 minutes or until just set
- 6
Cut into squares or press out from the moulds and enjoy. Keep refrigerated
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