Pumpkin fudge

It's no secret that I LOVE pumpkin desserts.  I recently made this pumpkin fudge from Brown Eyed Baker and it was fabulous, as expected.  But here's a warning- this makes a 9x13 pan, and that is a LOT of rich, fudgy goodness.  Even our family of five couldn't eat this all ourselves, so I suggest passing some out to family and friends!  Also, I made half the pan with nuts and half without, and we preferred the nutty version- it adds to the flavor and texture.

PUMPKIN FUDGE

Ingredients

2 cups granulated sugar
1 cup light brown sugar
¾ cup unsalted butter
2/3 cup or 5-ounce can evaporated milk
½ cup canned pumpkin
2 teaspoons pumpkin pie spice
2 cups white chocolate chips
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans
1½ teaspoons vanilla extract

Instructions

1. Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.

2. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F.

3. Quickly stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract. Stir vigoriously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces.