Great Pumpkin Fudge
3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate, chopped
7 oz jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp 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).
Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!).
Pour into a greased, foil-lined 8-inch square pan.
Let stand 2 hours or until completely cool; cut fudge into squares.
Pairs Well With
Each square is like taking a bite of sweet pumpkin pie.
From: Confections of A Foodie Bride
Adapted from Southern Living