Pumpkin Nut Fudge

Pumpkin Nut Fudge

You can make this recipe without the nuts, but they do add some nice texture. Try it both ways and decide which one you prefer.

Ingredients

• 3 cups sugar
• 3/4 cup butter, slightly melted
• 2/3 cup evaporated milk
• 1/2 cup canned pumpkin
• 2 tablespoons corn syrup
• 1 teaspoon pumpkin pie spice
• 1 12-ounce package white chocolate chips
• 1 7-ounce jar marshmallow creme
• 1/2 cup chopped pecans or walnuts, toasted
• 1 teaspoon vanilla extract

Directions

1. Line a 9-inch square baking pan with wax paper.
2. In a large saucepan, stir together the sugar, butter, evaporated milk, pumpkin, corn syrup and spice.
3. Heat on medium high, stirring constantly, until the contents begin to boil.
4. Boil and stir until the temperature reaches 240° F.
5. Remove the pan from the heat, and stir in the white chocolate chips, marshmallow, nuts and vanilla.
6. Pour the mix immediately into the baking pan.
7. Cool completely before cutting.
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