Put all the ingrediants into the slow cooker / crockpot.
Cook on a low setting for 2 hours until a thick consistency. We find the cooking process works best by placing the lid on for 1/2 an hour for it to reach a warm temperature
Then take the lid off the slow cooker and cook with the lid off for the remaining time. It is important that you stir the fudge every 10-15 minutes.
Line an 8inch square tin with baking parchment paper. Alternatively you can use ice cube silicone moulds. Pop the fudge mixture into the tin or moulds and leave to cool for at least 2 hours to set.
You can add on some piped icing to get the pumpkin affect or simplyserve it plain. We topped the pumpkins with 1/2 a green smartie for the stalk.
Cut into pieces and enjoy!
