Pumpkin Fudge

INGREDIENTS

• 2cups sugar
• 1cup firmly packed brown sugar
• ³⁄₄cup butter
• ²⁄₃cup evaporated milk
• ¹⁄₂cup canned pumpkin
• 1 ¹⁄₂-2teaspoons pumpkin pie spice
• 1(12 ounce) package white chocolate chips
• 1(7 ounce) jar marshmallow creme
• 1cup chopped pecans

• 1 ¹⁄₂teaspoons vanilla extract

DIRECTIONS

1. In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
2. Continue heating until mixture begins to boil, stirring constantly.
3. Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
4. Remove pan from heat; stir in chocolate chips until melted.
5. Add in remaining ingredients; stir to mix well.
6. Pour into a buttered 13x9 inch baking pan; cool to room temperature.
7. Cut into squares; store in the refrigerator in an air-tight container.

Recipe from Desiree Draeger at Food.com