Pecan Pumpkin Pie Fudge

• 1 cup sugar
• 1 cup firmly packed brown sugar
• 1/2 cup Land O Lakes Butter
• 1/2 cup Land O Lakes Half & Half
• 1/2 cup mashed cooked pumpkin*
• 1 1/2 teaspoons pumpkin pie spice
• 2 cups miniature marshmallows
• 1 (12-ounce) package (2 cups) white baking chips
• 1 teaspoon vanilla
• 1/2 cup chopped pecans

1. Line 8- or 9-inch square pan with aluminum foil, extending over edges.
2. Lightly butter foil; set aside.
3. Combine sugar, brown sugar, butter, half & half, pumpkin and pumpkin pie spice in heavy 3-quart saucepan.
4. Cook 5-7 minutes over medium heat, stirring constantly, until mixture boils and sugar is dissolved.
5. Reduce heat to low.
6. Cook 7-12 minutes, stirring occasionally, until mixture reaches 234F (soft ball stage) on candy thermometer.
7. Remove from heat.
8. Stir in marshmallows, baking chips and vanilla until mixture is smooth; stir in pecans.
9. Pour into prepared pan.
10. Cool completely.
11. Remove fudge from pan using foil; remove foil.
12. Cut into 1-inch squares.
13. Store refrigerated in container with tight-fitting lid up to 3 weeks.
14. *Substitute canned pumpkin.

sugar, brown sugar, butter, mashed cooked pumpkin, pumpkin pie spice, marshmallows, white baking chips, vanilla, pecans

Taken from www.landolakes.com/recipe/3684/pecan-pumpkin-pie-fudge (may not work)