Saturday, November 10, 2007

Pumpkin Fudge

3 c. sugar
3/4 c. melted butter
2/3 c. evaporated milk
1/2 c. canned pumpkin
2 TB. corn syrup
1 tsp. pumpkin spice
1 package (12 oz.) white chocolate chips
1 jar (7 oz.) marshmallow cream
1 c. chopped pecans
1 tsp. vanilla

Stir together all ingredients from sugar to pumpkin spice over medium-high heat. Cook, stirring constantly until mixture boils and read 234 degrees on candy thermometer. Remove from heat. Stir in remaining ingredients until white chocolate chips are melted and all are combined. Pour into foil-lined pan. Let stand 2 hours until cool.

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