{Pumpkin Fudge}

Happy October! I hope you make and enjoy this yummy fall treat 🙂

3 cups white sugar
3/4 cup melted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin puree
2 Tbs light corn syrup
1 tsp pumpkin pie spice
1 12-ounce package white chocolate chips
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, optional
1 tsp vanilla extract

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

 Stir together first 6 ingredients in a medium saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
 Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.
 Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.

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