| | Directions | | Line the pan with aluminum foil before beginning to cook the fudge. Stir together the first 6 ingredients in a 3 1/2 qt. saucepan over medium-high heat; cook, stirring constantly until mixture comes to a boil. Cook, stirring constantly until a candy thermometer registers 234° or for about 12 minutes. Remove the pan from the heat; stir in the remaining ingredients until well blended. Pour into a greased aluminum foil lined 9-inch square pan. Let stand for 2 hours or until completely cool. Cut fudge into squares and enjoy. |
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| Ingredients | | - |  | 3 cups sugar |
| - | | 3/4 melted butter |
| - | | 2/3 cup evaporated milk |
| - | | 1/2 cup canned sweet potato |
| - | | 2 teaspoons corn syrup |
| - | | 1 teaspoon sweet potato pie spice |
| - | | 1 package white chocolate chips (12 oz pkg) |
| - | | 1 jar marshmallow creme (7 oz. jar) |
| - | | 1 cup chopped pecans, toasted |
| - | | 1 teaspoon vanilla extract |
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