The Humpherys Family

Pumpkin Fudge

Recipe Added:  4/11/2012
2 cups sugar
1 cup brown sugar
¾ cup butter, melted
2/3 cup evaporated milk
½ cup canned pumpkin
2 Tbsp corn syrup
2 tsp pumpkin pie spice
12 oz pkg white chocolate chips
7 oz jar marshmallow crème
1 cup chopped pecans, toasted
1½ tsp vanilla
Line a 9x13 baking pan with foil or parchment paper, leaving some hanging over the sides. Combine sugars, evaporated milk, pumpkin, butter, and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, 10-12 minutes or until candy thermometer reaches 234° to 240º F. 3. Quickly stir in white chocolate chips, marshmallow creme, pecans, and vanilla. Stir vigoriously for 1 minute or until chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces.
 Websites