Pumpkin Fudge

This recipe is one that I found online from Libby's and if you like pumpkin fudge I think you will be pleased with this recipe.  It is fairly easy to make and tastes great.  The pumpkin and spice flavors are mild and not overwhelming. 
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 3/4 cup (1 1/2 sticks) butter or margarine
  • 2/3 cup (5 fl.-oz. can) evaporated milk (cream)
  • 1/2 cup pure pumpkin
  • 2 teaspoons pumpkin pie spice
  • 2 cups (12-oz. pkg.) white chocolate chips
  • 1 jar (7 oz.) marshmallow creme
  • 1 cup chopped pecans (optional, I did not include these in mine)
  • 1 1/2 teaspoons vanilla extract
Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).

Stir in chocolate chips, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute or until chocolate chips are melted and marshmallow creme is combined well. Immediately pour into buttered pan. Let stand on wire rack for 2 hours or until completely
cooled. Refrigerate tightly covered. Makes about 3 pounds.  

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