Dandies Marshmallow Pumpkin Fudge. Vegan and Gluten-free

When I requested free Dandies Marshmallows from Chicago Soydairy, I said that I wanted to make fudge recipes that highlighted fruit from the appropriate season. My previous post featured rhubarb, a tart fruit found in the summer months. The recipe below includes pureed pumpkin, to fit in with the crisp fall weather. I had a lot of fun creating these recipes, and even more fun sharing with people. The folks I shared with were certainly surprised when they found out there were very few ingredients and that vegan marshmallows played a large role in each!


Note: this is much closer to something like "crustless pumpkin pie" instead of traditional fudge, but it's still VERY delicious and flavorful. 

Dandies Pumpkin Chocolate Chip Fudge

Ingredients

1 bag vegan marshmallows

1 t. vanilla

1/4 t. salt

1 can pumpkin puree (7.5 ounces)

2 t. cinnamon

1 can coconut milk

1/2 c. cashews, chopped

Directions

Line an 8” x 8” glass dish with foil; set aside.

Put marshmallows, vanilla, salt, pumpkin, cinnamon and coconut milk into a medium pot and cook over medium-low heat, stirring constantly until smooth, about 5 minutes. Stir in cashews, then transfer mixture to the prepared dish. Shake and tap dish gently on the countertop to remove any air bubbles from the fudge, then smooth out the top with the back of a spoon. Cover and chill until set, about 3 hours.

Loosen fudge from dish and turn out onto cutting board; enjoy!