Pumpkin Pie Fudge
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl. oz can) Nestle's Carnation evaporated milk
1/2 cup Libby's 100 percent pure pumpkin
2 teaspoons pumpkin pie spice
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 cups (12-oz pkg.) Nestle toll house premier white morsels
1 jar (7 oz) marshmallow creme
1 cup chopped pecans (optional)
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 240 F (soft-ball stage).
Quickly stir in morsels, marshmallow creme, nuts and vanilla extract.
Stir vigorously for 1 minute or until morsels are melted.
Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled.
Refrigerate tightly covered.
To cut, lift from pan; remove foil. Cut into 1-inch pieces.
Makes about 3 pounds.
The Florida Conference of The United Methodist Church
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