Recipe: Pumpkin Fudge (using marshmallow creme)

PUMPKIN FUDGE

2/3 cup canned evaporated milk
2 1/2 cups white granulated sugar
3/4 cup canned solid pack pumpkin
1 teaspoon ground cinnamon
7 ounces marshmallow creme
2 Tablespoons butter
1 cup white chocolate chips
1 teaspoon vanilla extract

Line a 9x9-inch pan with aluminum foil & set aside.

In a 3 qt. saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring back to a rolling boil. Cook, stirring occasionally, until the mixture reaches the soft ball stage (234 to 240 degrees F).

Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan, cool.

Cut into squares. Store in a cool, dry place.