Pumpkin Fudge

***Makes 3 pounds***


—-Line a 9-inch square pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234 degrees and the remaining ingredients are added, quickly spoon the fudge into the pan.—


3 cups sugar

3/4 cup melted butter

2/3 cup evaporated milk

1/2 cup canned pumpkin

2 T. corn syrup

1 tsp. pumpkin pie spice

1 (12 oz.) pkg. white chocolate morsels

1 (7 oz.) jar marshmallow creme

1 cup chopped pecans, toasted

1 tsp. vanilla extract


1. Stir together first 6 ingredients in a 3 1/2 qt. saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until candy thermometer registers 234 degrees (soft ball stage) or for about 12 minutes.


2. Remove pan from heat; stir in remaining ingredients until well blended. Pour into prepared pan and let stand for 2 hrs or until completely cooled; cut into fudge squares.




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