Pumpkin Fudge

Prep: 10 min., Cook: 15 min., Stand: 2 hrs. Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Yield: Makes about 3 pounds

Ingredients

• 3  cups  sugar
• 3/4  cup  melted butter
• 2/3  cup  evaporated milk
• 1/2  cup  canned pumpkin
• 2  tablespoons  corn syrup
• 1  teaspoon  pumpkin pie spice
• 1  (12-ounce) package white chocolate morsels
• 1  (7-ounce) jar marshmallow crème
• 1  cup  chopped pecans, toasted
• 1  teaspoon  vanilla extract

Preparation

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.