Pumpkin Pie Fudge

This fudge tastes just like pumpkin pie. It is really good! The instructions say to use an 8x8 pan but it makes the fudge too thick. I would recommend using a 9x13 pan to get a more reasonable size of fudge. 

Pumpkin Pie Fudge

3 cups sugar

¾ cup unsalted butter, melted

2/3 cup evaporated milk

1 cup canned pumpkin puree

2 tbsp. corn syrup

2 ½ tsp. pumpkin pie spice

9 oz. white chocolate, chopped

7 oz. jar marshmallow crème

1 cup walnuts, chopped and toasted

1 tsp. vanilla extract

Directions:

Stir together first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil.  Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended.  Pour into a greased aluminum foil-lined 8-inch square pan.  Let stand 2 hours or until completely cool; cut fudge into squares.

Source: Annie's Eatsadapted from Confections of a Foodie Bride