Pumpkin Fudge

This is a perfect recipe for the next two months! I made this last week for a family reunion, and it was loved by all. It sort of reminds me of a praline with pumpkin. And it is also gluten-free, just in case you have a family member or friend that can't eat the cake and cookies! The picture copied really big...but it makes it look even more mouth-watering! I have this on my pinterest board. ~janice

http://www.recipegirl.com/2008/08/28/pumpkin-fudge/

pumpkin fudge

Yield: 3 pounds of fudge

Prep Time: 20 min

Cook Time: 12 min

Fun, fall sweet treat.

Ingredients:

3 cups granulated white sugar
3/4 cup melted salted butter
2/3 cup evaporated milk
½ cup canned pure (unsweetened) pumpkin
2 Tablespoons light corn syrup
1 teaspoon pumpkin pie spice
One 12-ounce package white chocolate morsels (chips)
One (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted (optional)
1 teaspoon vanilla extract

Directions:

1. Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.

2. Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.

3. Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.

4. Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Source: RecipeGirl.com (via Southern Living )