This is sooo good! It reminds me of pumpkin pie with vanilla ice cream. I got this recipe from my Auntie Con. I think it will join our Thanksgiving traditions from now on!
Pumpkin Fudge
3 c. sugar
3/4 c. melted butter
2/3 c. evaporated milk (a small can is perfect)
2 T. corn syrup
1/2 c. canned pumpkin
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. white chocolate chips
1 (7 oz.) jar marshmallow cream
1 c. pecans, toasted (toast in shallow pan 350 degrees for 12-15 minutes)-I chopped mine first
1 tsp. vanilla
Stir together first 6 ingredients in saucepan over medium high heat. Cook, stirring constantly until mixture comes to a boil. Continue cooking, stirring constantly until soft ball stage (234 degrees) or for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased, aluminum foil lined 9x9 pan. Let stand 2 hours or until completely cooled. Cut into squares. Makes 3 lbs.
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