Pumpkin Pie Fudge

By Texaschef11

Ingredients

• 3 cups sugar
• ¾ cup unsalted butter, melted
• 2/3 cup evaporated milk
• 1 cup canned pumpkin puree
• 2 tbsp. corn syrup
• 2 ½ tsp. pumpkin pie spice
• 9 oz. white chocolate, chopped
• 7 oz. jar marshmallow crème
• 1 cup walnuts, chopped and toasted
• 1 tsp. vanilla extract

Preparation

Step 1

Stir together first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).



Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.