Ingredients:3 cups granulated white sugar * 3/4 cup melted salted butter * 2/3 cup evaporated milk * ½ cup canned pure (unsweetened) pumpkin * 2 Tablespoons light corn syrup * 1 teaspoon pumpkin pie spice * One 12-ounce package white chocolate morsels (chips) * One (7-ounce) jar marshmallow crème * 1 cup chopped pecans, toasted (optional) * 1 teaspoon vanilla extract
Directions: Line a 9-inch square pan with aluminum foil. Spray with nonstick spray. Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes. Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended. Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares. Yields: 3 pounds ~ Chef ~
