Pumpkin Fudge Recipe

• Line a 9 x 9 inch baking pan with foil. Allow a little excess foil around all edges. Spray the foil lightly with non-stick cooking spray. Set the prepared pan aside.
• In a heat-proof bowl, place the white chocolate chips, marshmallow creme, and vanilla. Be sure the bowl is large enough to hold the remaining ingredients, which will be added later. Set this bowl aside.
• Measure out the pumpkin and place in a small bowl; add the cinnamon and pumpkin pie spice. Cut the butter up into smaller chunks so that they will melt faster when added. Set both aside.
• Pour the evaporated milk into a saucepan, warm slightly, and then add the sugar; bring to a full boil over medium-high heat. Be sure to stir continually.
• Once the mixture comes to a full boil add the pumpkin, cinnamon, and pumpkin pie spice; bring back to a full boil and turn the heat down to medium, maintaining a steady boil.
• Place a candy thermometer into the pan and boil the mixture until it reaches 234°F. Stir occasionally throughout the boiling time.
• Once the mixture reaches 234°F immediately remove it from the heat and add the butter. Stir just until the butter is melted.
• Pour the hot mixture into the bowl with the white chocolate chips, marshmallow creme, and vanilla. Do not scrape the bottom or sides of the pan when pouring into the bowl.
• Stir all the ingredients together until the chips are melted and all the ingredients are evenly mixed.
• Pour the fudge into the foil lined pan and spread out evenly.
• Allow the fudge to cool completely at room temperature. Once cooled, it is ready to cut.

Note: To make the fudge a little easier to cut into squares, chill it in the refrigerator. Be sure it has completely cooled at room temperature before placing the fudge in the refrigerator.