Pumpkin Spice Fudge

Ahhh, Christmas is quickly incoming.  My sister and I are scrambling to get our sweet cookies, truffles, and fudge ready to go in baskets.  It's this time of year that baking is the funnest for me.  Nothing like giving homemade dessert baskets for Christmas =)  Pumpkin Fudge made the list this year.  It is sooo yummy and not too sweet.  

This fudge was easy to make.  The only thing that took a while was for it to set up.  I was worried at first it wasn't going to, but come the next morning it was nice and firm.  It turned out beautiful, just like fudge should be =)

Pumpkin Spice Fudge

Ingredients:

2 c. sugar

1 c. brown sugar, packed

3/4 c. butter (no substitutions)

2/3 c. evaporated milk

1/2 c. pumpkin puree

1 1/2 tsp. Pumpkin Pie Spice

1 (12 oz.) pkg. white chocolate chips

1 (7 oz.) jar Marshmallow creme

1 c. chopped pecans or macadamia nuts (optional)

1 1/2 tsp. vanilla extract

Directions:

Place tinfoil inside a 9 x 13 baking dish.

Combine the first 6 ingredients in a medium heavy saucepan: cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly.  

Boil until a candy thermometer reaches the the soft-ball stage (234 ~ 243 degrees). 

Remove from heat, stir in the white chips until they are all melted and mixture is smooth. 

Add the remaining ingredients, mix well. 

Pour into prepared pan, and cool to room temperature. 

Cut into squares, store refrigerated in an air tight container. 

Adapted from a recipe found at Aunt Pegs Recipe Box

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