Pumpkin Fudge (NEW!!!)

Ingredients:

3 cups sugar

3/4 cup butter, melted

2/3 cup evaporated milk

1/2 cup canned pumpkin

2 Tbsp. corn syrup

1/2 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

1/8 tsp. ground cloves

1 package white chocolate chips (12 ounces)

1 jar marshmallow creme (7 ounces)

1 cup peacans, chopped and toasted

1 tsp. vanilla

Directions:

Line a 9x9 inch pan (a 9x13 inch pan will work but the fudge will be thinner) with aluminum foil. Grease or butter the foil. In a 3 1/2-quart saucepan, stir together the sugar, butter, milk, pumpkin, corn syrup and spices over medium high heat. Stir constantly until the candy thermometer reaches 234° degrees. Remove from heat. Add the remaining ingredients and stir quickly until smooth. Quickly spoon the fudge into the pan. Let completely cool for at least 2 hours. Cut fudge into little squares.

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