Spiced Pumpkin Fudge

• 2 cups Sugar
• 1 cup Packed Brown Sugar
• 1-1/2 stick Butter
• 2/3 cups Evaporated Milk
• 1/2 cups Pumpkin Puree
• 3 teaspoons Pumpkin Pie Spice
• 12 ounces, weight White Chip Morsels
• 7 ounces, weight Jar Of Marshmallow Creme
• 1 cup Chopped Walnuts Or Pecans
• 1-1/2 teaspoon Vanilla Extract

1. Prepare pan: 13 x 9 baking pan lined with foil.
2. 1. Add sugar, brown sugar, butter, evaporated milk, pumpkin and pumpkin spice to a heavy saucepan over medium heat.
3. 2. Stir constantly till 234u0b0F soft ball stage is reached on a candy thermometer (this will take up to 1 hour).
4. 3. Quickly add morsels, creme, nuts and vanilla.
5. 4. Stir at least one minute or till morsels and creme are melted.
6. 5. Pour immediately into the prepared pan.
7. 6. Cool on a wire rack till completely cool.
8. 7. Cover tightly and refrigerate overnight.
9. 8. Remove from the pan by lifting out with the foil and remove the foil.
10. 9. Cut into 1" squares.
11. Yields 3 pounds of fudge.

sugar, brown sugar, butter, milk, pumpkin puree, pie spice, morsels, marshmallow creme, walnuts, vanilla

Taken from tastykitchen.com/recipes/holidays/spiced-pumpkin-fudge/ (may not work)