Pumpkin Fudge Recipe

Ingredients

3 cups sugar

3/4 cup melted butter

2/3 cup evaporated milk

1/2 cup canned pumpkin

2 Tb corn syrup

1 tsp pumpkin pie spice

12 oz white chocolate morsels

7 oz jar marshmallow creme

1 cup toasted chopped pecans

1 tsp vanilla extract

Preparation

Line pan with aluminum foil before cooking fudge. Stir together first 6 ingredients in a 3 1/2 quart saucepan over med-high heat, and cook, stirring constantly until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234 (softball stage), or for about 12 min. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased foil-lined 9 in square pan. Let stand 2 hours or until completely cool. Cut into squares.