Pumpkin Fudge

From Gooseberry Patch Flavors of Fall.

• Ready In: 1 hr
• Yields: 5 dozen squares

Ingredients

• 2  cups sugar
• 1  cup  firmly packed brown sugar
• 3⁄4 cup butter
• 2⁄3 cup evaporated milk
• 1⁄2 cup canned pumpkin
• 1 1⁄2-2  teaspoons pumpkin pie spice
• 1 (12 ounce) package white chocolate chips
• 1 (7 ounce) jar marshmallow creme
• 1  cup  chopped pecans
• 1 1⁄2 teaspoons vanilla extract

Directions

1. In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
2. Continue heating until mixture begins to boil, stirring constantly.
3. Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
4. Remove pan from heat; stir in chocolate chips until melted.
5. Add in remaining ingredients; stir to mix well.
6. Pour into a buttered 13x9 inch baking pan; cool to room temperature.
7. Cut into squares; stor in the refrigerator in an air-tight container.