Pumpkin Fudge

• • 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

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.

Notes: 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.