Pumpkin Pie Fudge

Last time I attempted this, I forgot to add the marshmallow creme. This time, I nearly forgot the butter (I added it in at the wromg time, after I had removed the mixture from heat), and I ended up adding more pumpkin pie spice than they called for, but it turned out okay. Maybe a little too sweet, but it is still delicious, and I am sure that Walter's co-workers won't care.

Pumpkin Pie Fudge



I got this recipe from Annie's Eats, who found it at Confections of a Foodie Bride (what a clever blog title!). I had never made fudge or any sort of candy, but it was incredibly simple to make (and would have been even easier if I had remembered to add all of the ingredients). It's a great fall/Thanksgiving treat!

Ingredients
-3 cups sugar
-3/4 cup unsalted butter, melted
-2/3 cup evaporated milk
-1 cup canned pumpkin puree
-2 tbsp. corn syrup
-2 1/2 tsp. pumpkin pie spice
-9 oz. white chocolate, chopped
-7 oz. jar marshmallow crème
-1 cup walnuts, chopped and toasted (I ommitted, as I am allergic)
-1 tsp. vanilla extract

Directions
1. Stir together the first six ingredients in a over medium-high heat and cook, stirring constantly a candy thermometer registers 234 degrees.
2. Remove pan from heat; stir in remaining ingredients until well blended.
3. Pour into a greased aluminum foil-lined pan. Let stand (I refrigerated it) for 2 hours or until firm. Cut into squares and serve.