Pumpkin Fudge

Have I mentioned how much I love everything Autumn? I love the smells of the leaves, the crisp cool air, the apple cider and the pumpkin spice. It is therefore no surprise that when I found this recipe a few weeks ago I was excited to try it. I was unsure of the results, but overall it tastes surprisingly pumpkin-ey and good. It is, however, VERY rich so if you are on a "diet" and can only eat one piece this is perfect as one piece is all anyone will want/need.

I can say that if you want something different but autumnish to take to a potluck or party, this is a fun, adventurous route and anyone that loves pumpkin will love this fudge. I omitted the pecans because I didn't have any in the house, but I am sure it would be simply divine if they were included.



Ingredients:
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 Tbsp. corn syrup
1 tsp. pumpkin pie spice
1 (12-oz.) package white chocolate morsels
1 (7-oz.) jar marshmallow crème
1 cup chopped pecans, toasted
1 tsp. vanilla extract

Preparation:
Stir together first 6 ingredients in a 3 1/2-qt. 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.