Fudge anyone?

I went to Bunco last night and the hostess made Pumpkin Fudge. It was absolutely delicious! It's not overwhelmingly pumpkin-y. Just a nice hint of pumpkin and the pumpkin pie spice. If you're interested in a different treat for the holidays, try this!

Pumpkin Fudge
From
SOUTHERN LIVING


Prep: 10 min., Cook: 15 min., Stand: 2 hrs. Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Yield: Makes about 3 pounds

Mary McClure, Barboursville, West Virginia
Southern Living, OCTOBER 2005