Pumpkin Fudge

Fall season is finally here.  Living in Texas doesn't mean its fall weather, but the season itself is here.  We are still wearing tank tops and shorts because of how hot it is!  Yikes!  Anyways, back to the fall season.  YUM.  It is the only season pretty well based on good food: apples, cinnamon, vanilla, pumpkin, squash's...oh man...there goes my pants fitting!  Here is my first attempt at pumpkin fudge.  It turned out SO good that I highly doubt I will try any other one!  Yup, another winning recipe.

Ingredients:
2 Cups granulated sugar
1 Cup packed brown sugar
3/4 Cup butter or margarine
1/2 Cup canned pumpkin
1 Small (5 fluid ounce) can evaporated milk
2 tsp's pumpkin pie spice
1 Pkg WHITE chocolate chips (12 ounces, or 2 cups)
1 Jar (7 ounces) Marshmallow Creme (see picture below)
1 Cup chopped pecans (I used 1/4 cup chopped walnuts...can omit if you want)
1 1/2 tsp's vanilla extract

Directions:
*Before we start, here is a picture of what marshmallow creme looks like: (find it in the baking aisle)

*Line a 9x13 glass dish with tin foil.  Don't spray it down...it won't stick; I promise!

*Combine the white sugar, brown sugar, butter (if its cold, cut it into pieces), pumpkin, pumpkin pie spice, and evaporated milk into a large skillet/saucepan.

*Turn the stove onto medium and stir the mixture constantly until it comes to a rolling boil.

*Now that its boiling, continue to stir constantly for 11-12 minutes.  Yes, your hands will be tired.  I set the timer on my microwave (which is directly above my stove) so I knew when the time was up so I could finally stop stirring!  It will start to get thick towards the end of the 11-12 minutes.  (The directions from the website I got this recipe at said to check your temperature to make sure it was between 234 and 240*.  I don't have a candy thermometer and my fudge still turned out amazing!)

*Quickly stir in the bag of white chocolate chips, the entire container of marshmallow creme, the nuts, and the vanilla extract.  Stir really hard for a full minute, until everything is mixed and the chocolate pieces are dissolved.

*Immediately pour this mixture into the dish lined with tin foil.

*Let the dish sit on a wire rack for at least 2 hours to completely cool down.

*Once it has cooled down, pull the tin foil out.  The whole piece of tin foil will peel off the bottom of the fudge.  Now cut your fudge into 1 inch pieces.

*Store your fudge in a tightly sealed container in the fridge!  It has to be kept cold!

(I got this recipe from verybestbaking.com)