Pumpkin Spice Fudge

Yield – 3 pounds

Preparation Time – 10 minutes + 60 minutes cooling time

Cooking Time – 20 minutes

Ingredients

• 3/4 cup butter
• 2 cups sugar
• 3/4 cup packed brown sugar
• 2/3 cup evaporated milk
• 1/2 cup canned pumpkin
• 1 1/2 tsp pumpkin pie spice
• 10 oz. package pumpkin spice baking chips (may be replaced with cinnamon baking chips)
• 7 oz. marshmallow creme
• 1 cup chopped pecans
• 1 tsp vanilla extract (or use homemade vanilla extract!)

Directions

• Line a 9×13 inch pan with overlapping pieces of parchment paper.
• Add the butter, sugar, brown sugar, evaporated milk, pumpkin, and pumpkin pie spice to a heavy sauce pan over low-medium heat.
• Bring to a boil stirring constantly. Reduce heat to low and stir until the mixture comes to 238 degrees as measured by a candy thermometer.
• Remove from heat. Stir in pumpkin spice baking chips until melted.
• Add marshmallow creme, pecans, and vanilla. Stir quickly until completely integrated and smooth.
• Pour into prepared pan. Chill completely until firm.
• Lift the candy up by the parchment paper to remove it from the pan. Discard the parchment and cut candy into 1 inch squares.
• Serve Pumpkin Spice Fudge as a delicious holiday treat!

Store in airtight containers in the refrigerator for up to 10 days. Yields: 3 pounds; over 100 1-inch pieces.