SUBMITTED BY: Mark Mckinney
First line a 9 inch square baking pan with aluminum foil and grease with butter. you can use a candy thermometer or cook the ingredients that have to be cooked for about 12 minutes till mixture is at soft-ball stage. When the remaining ingredients are added and blended you will need to quickly spoon the fudge into the pan.
3 cups sugar 1 (12 ounce) package
3/4 cup melted butter white chocolate
2/3 cup evaporate milk morsels
1/2 cup canned pumpkin 1 (7 ounce) jar
2 tablespoons corn marshmallow creme
syrup 1 cup chopped pecans,
1 teaspoon pumpkin pie toasted
spice 1 teaspoon vanilla extract
STIR together first 6 ingredients in a 3 1/2-quart or bigger saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly from boiling point for about 12 minutes or until candy thermometer reaches 234.
REMOVE pan from heat; stir in remaining ingredients until well blended. Pour into greased aluminum foil-lined 9 inch square pan. Let stand 2 hours or until completely cool; it does best when cooled at room temperature, then cut fudge into squares and enjoy.
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