pumpkin fudge Yield: 3 pounds of fudge Prep Time: 20 min Cook Time: 12 min Fun, fall sweet treat. Ingredients: 3 cups granulated white sugar 3/4 cup melted salted butter 2/3 cup evaporated milk ½ cup canned pure (unsweetened) pumpkin 2 Tablespoons light corn syrup 1 teaspoon pumpkin pie spice One 12-ounce package white chocolate morsels (chips) One (7-ounce) jar marshmallow crème 1 cup chopped pecans, toasted (optional) 1 teaspoon vanilla extract Directions: 1. Line a 9-inch square pan with aluminum foil. Spray with nonstick spray. 2. Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes. 3. Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended. 4. Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.