Pumpkin Fudge
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 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
234F (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. Makes about 3
lbs.
Notes: Line pan with aluminum foil before you begin to cook the fudge.
Once the candy thermometer reaches 234F and the remaining ingredients
are added, quickly spoon the fudge into the pan.
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