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Saturday, November 10, 2018

Spiced Pumpkin Fudge


Spiced Pumpkin Fudge

2 cups  granulated sugar
1 cup  packed light brown sugar
3/4 cup (1 1/2 sticks)  butter or margarine
2/3 cup (5 fl.-oz. can) evaporated milk
1/2 cup  pumpkin
2 teaspoons  pumpkin pie spice
2 cups (12-oz. pkg.)  white chocolate chips
1 jar (7 oz.)  marshmallow crème
1 cup  chopped pecans
1 1/2 teaspoons  vanilla extract

Line a 13 x 9-inch baking pan with foil.  Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage). Quickly stir in chips, marshmallow crème, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch squares.