Rich Pumpkin Fudge

Delicious pumpkin fudge! The perfect treat to enjoy with a mug of hot cider, cocoa or coffee--especially for Halloween or Thanksgiving. From Better Homes & Gardens.

• Ready In: 2 hrs 20 mins
• Yields: 96 pieces of fudge

Ingredients

• 3  cups sugar
• 3⁄4 cup butter
• 1 (5 ounce) can evaporated milk
• 1⁄2 cup canned pumpkin
• 1 (10 ounce) package  cinnamon-flavored  chips (such as Hershey's cinnamon-flavored baking pieces)
• 1 (7 ounce) jar marshmallow creme
• 3⁄4 cup  chopped walnuts, toasted

Directions

1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
2. In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.).
3. Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
4. Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature (about 2 hours). When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.