Pumpkin Fudge

Made this last night!  It is so good....this is like pumpkin candy crack!

Be careful, it's very rich.   

A little goes a long way!

Ingredients:

3 cups granulated white sugar

1 cup light brown sugar

3/4 cup butter


2/3 cup evaporated milk


½ cup canned pure (unsweetened) pumpkin


1 teaspoon pumpkin pie spice


One 12-ounce package white chocolate morsels (chips)


One (7-ounce) jar marshmallow crème


1 cup chopped pecans/walnuts toasted (optional)


1 teaspoon pure vanilla extract

Directions:

1. Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.

2. Stir together first 6 ingredients in a  med to large heavy saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.

3. Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, nuts (if using) and vanilla until well blended.

4. Pour into the prepared pan. Let stand 3 hours or until completely cool;  cut fudge into squares.