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Pumpkin Fudge

Pumpkin Fudge

Pumpkin Fudge

Pumpkin Fudge

Ingredients

3 cups sugar
¾ cup melted butter
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

Directions

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.

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