Pumpkin Pie Fudge

• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 3/4 cup butter or 3/4 cup margarine
• 2/3 cup evaporated milk
• 1 cup libby's pumpkin puree
• 2 1/2 teaspoons pumpkin pie spice
• 1 1/2 cups white chocolate chips
• 1/2 cup hershey's cinnamon baking chips
• 1 (7 ounce) jar marshmallow creme
• 1 1/2 teaspoons vanilla extract

1. LINE bottom of 13 x 9-inch baking pan with parchment paper.
2. COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan.
3. Bring to a full rolling boil over medium heat, stirring constantly.
4. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees to 240 degrees F (soft-ball stage). If you don't have a thermometer you can check using a clear glass with cold water and by dropping some of the mixture into the glass. A soft ball will form that flattens out when you remove it from the water.
5. QUICKLY STIR in morsels/chips, marshmallow creme, and vanilla extract.
6. Stir vigoriously for 1 minute or until morsels and creme are melted.
7. Immediately pour into prepared pan.
8. Let stand on wire rack for 2 hours or until completely cooled.
9. Refrigerate tightly covered.
10. To serve, cut into 1-inch pieces.

sugar, brown sugar, butter, milk, libbys pumpkin puree, pumpkin pie spice, white chocolate chips, baking chips, marshmallow creme, vanilla

Taken from www.food.com/recipe/pumpkin-pie-fudge-396922 (may not work)