Pumpkin Fudge PRINT
|¾||cup melted butter|
|⅔||cup evaporated milk|
|½||cup canned pumpkin|
|2||tablespoons corn syrup|
|1||teaspoon pumpkin pie spice|
|1||(12-ounce) package white chocolate morsels|
|1||(7-ounce) jar marshmallow crème|
|1||cup chopped pecans, toasted|
|1||teaspoon vanilla extract|
Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.