Spiced Pumpkin Fudge
2 Cups Granulated Sugar
1 Cup Packed Light Brown Sugar
3/4 Cup Butter Or Margarine
2/3 Cup (5 Fl.-Oz. Can) Evaporated Milk
1/2 Cup Canned Pumpkin
2 Teaspoons Pumpkin Pie Spice
2 Cups White Chocolate Chips Or Morsels
1 Jar (7 Oz.) Marshmallow Cream
1 Cup Chopped Pecans
1 1/2 Teaspoons Vanilla Extract
Line 13 x 9-inch baking pan with foil.
Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty 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 (soft-ball stage).
Quickly Stir in white chocolate chips, marshmallow cream, nuts and vanilla extract. Stir vigorously for 1 minute, or until white chocolate is melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled.
To cut, lift from pan; remove foil. Cut into 1-inch pieces. Refrigerate tightly covered.
48 pieces (about 3 lbs)