Pumpkin Nut Fudge

This recipe is the basic chocolate fudge from the back of the Kraft marshmallow creme jar, but with the addition of a few extra ingredients. Be prepared for sweetness, but the pumpkin taste is oh so good!

Ingredients

• 3 cups sugar 
• 3/4 cup melted butter
• 2/3 cup evaporated milk
• 1/2 cup canned pumpkin (you can add up to a cup of pumpkin if you want it to have a stronger pumpkin taste)
• 2 tablespoons corn syrup
• 1 teaspoon pumpkin pie spice  (I double this, I like it spicey)
• 1 (12-ounce) package white chocolate morsels
• 1 (7-ounce) jar marshmallow crème (who doesn't like this? So incredibly yummy)
• 1 cup chopped pecans (you don't have to add them, it's your choice)
• 1 teaspoon vanilla extract

Preparation

• Stir together first 6 ingredients in a 3 1/2-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). Make sure to use a candy thermometer, it has to be soft ball or you will have a grainy, sticky mess. The thermometer's are under $10 at Wal Mart/Target, and well worth the investment for the serious candy maker.
• Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
  
  Notes: 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. If you don't work quickly, the pan will continue to cook the fudge and you will have burnt fudge :(