Amanda’s Kitchen

Pumpkin Fudge

Ingredients

• 3 cups sugar
• 3/4 cup melted butter
• 2/3 cup evaporated milk
• 1/2 cup canned pure pumpkin (not pumpkin pie mix)
• 2 tablespoons corn syrup
• 1 teaspoon pumpkin pie spice
• 1 (12-ounce) package white chocolate morsels
• 1 (7-ounce) jar marshmallow creme
• 1 cup chopped pecans (optional)
• 1 teaspoon vanilla extract

Preparation

1. 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.
2. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
3. Remove pan from heat; stir in remaining ingredients until well blended.
4. Pour into a greased aluminum foil-lined 9-inch square pan.
5. Let stand 2 hours or until completely cool; cut fudge into squares.

Makes about 3 pounds.