Pumpkin Pie Fudge

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 3/4 cup butter or 3/4 cup margarine
• 2/3 cup evaporated milk
• 1 cup libby's pumpkin puree
• 2 1/2 teaspoons pumpkin pie spice
• 1 1/2 cups chocolate chips
• 1/2 cup hershey's cinnamon baking chips
• 1 (7 ounce) jar marshmallow creme
• 1 1/2 teaspoons vanilla extract

Recipe

• 1 line bottom of 13 x 9-inch baking pan with parchment paper.
• 2 combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan.
• 3 bring to a full rolling boil over medium heat, stirring constantly.
• 4 boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees to 240 degrees f (soft-ball stage). if you don't have a thermometer you can check using a clear glass with cold water and by dropping some of the mixture into the glass. a soft ball will form that flattens out when you remove it from the water.
• 5 quickly stir in morsels/chips, marshmallow crème, and vanilla extract.
• 6 stir vigoriously for 1 minute or until morsels and crème are melted.
• 7 immediately pour into prepared pan.
• 8 let stand on wire rack for 2 hours or until completely cooled.
• 9 refrigerate tightly covered.
• 10 to serve, cut into 1-inch pieces.