Karyn Natella

PUMPKIN FUDGE

3 cups sugar
¾ cup melted butter
⅔ cup evaporated milk
2 Tbsp. corn syrup


1 tsp. pumpkin pie spice
1 (12 oz.) pkg. white chocolate morsels
1 (7 oz.) jar marshmallow crème
1 cup chopped pecans, toasted
1 tsp. vanilla extract

Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Stir together sugar, butter, milk, corn syrup, spice and white chocolate morsels in a 3 ½ quart saucepan over medium-high heat, and cook, stirring constantly until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour into greased aluminum foil-lined 9 inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

My mother, Linda McClurg, found this recipe in the Lexington Herald Leader Newspaper in Lexington, KY. I have made it several times and always get oooh's and aaah's (oh wait, maybe that was something else) neverless, it's really, really fantastic.