Pumpkin Fudge

• 3 cups sugar
• 3/4 cup melted butter
• 2/3 cup evaporated milk
• 1/2 cup canned pumpkin
• 2 Tb corn syrup
• 1 tsp pumpkin pie spice
• 12 oz white chocolate morsels
• 7 oz jar marshmallow creme
• 1 cup toasted chopped pecans
• 1 tsp vanilla extract

1. Line pan with aluminum foil before cooking fudge.
2. Stir together first 6 ingredients in a 3 1/2 quart saucepan over med-high heat, and cook, stirring constantly until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234 (softball stage), or for about 12 min.
3. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased foil-lined 9 in square pan. Let stand 2 hours or until completely cool. Cut into squares.

sugar, butter, milk, pumpkin, corn syrup, pumpkin pie spice, white chocolate, marshmallow creme, pecans, vanilla

Taken from www.epicurious.com/recipes/member/views/pumpkin-fudge-1279236 (may not work)