SouthernAirs Recipe: Thanksgiving Pumpkin Fudge

Photo by Joanna Kosinska on Unsplash

INGREDIENTS
1  1/2 cups white sugar
1/2 cup brown sugar
2/3 cup evaporated milk
2/3 cup canned pumpkin
6 ounces butter
1 teaspoon pumpkin pie spice
1 12-ounce package white chocolate chips
1 1/4 teaspoons vanilla extract
1 7-ounce jar of marshmallow crème
1 1/2 cups of chopped pecans (preferably toasted)

DIRECTIONS
Line a 13x9-inch baking pan with foil, and grease it lightly.  Toast pecans briefly in oven and set aside. Combine sugars, evaporated milk, pumpkin, butter and spice in a 3-quart saucepan. Bring to a boil over medium heat, stirring briskly, Boil, stirring constantly, for 10-12 minutes or until candy thermometer reaches 234 degrees. Quickly stir in chocolate chips, marshmallow crème, vanilla extract and nuts, and continue to stir until chips are melted, about 1 minute. Pour mixture quickly into foil-lined baking pan. Let stand for two hours, then cover tightly and refrigerate. When ready to eat, remove from foil and cut into squares.