Pumpkin Fudge

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• 3 cups sugar
• 3/4 cup butter
• 1 (5 ounce) can evaporated milk
• 1/2 cup canned pumpkin
• 1 (10 ounce) package cinnamon-flavored chips (such as hershey's cinnamon-flavored baking pieces)
• 1 (7 ounce) jar marshmallow creme
• 3/4 cup chopped walnuts, toasted

Recipe

• 1 line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. butter foil; set pan aside.
• 2 in a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. cook and stir over medium-high heat until mixture boils. clip a candy thermometer to side of pan. reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees f, soft-ball stage (20 to 25 minutes). (adjust heat as necessary to maintain a steady boil.).
• 3 remove saucepan from heat; remove thermometer from saucepan. stir in cinnamon-flavored pieces until melted. stir in marshmallow creme and walnuts.
• 4 immediately spread fudge evenly in prepared pan. score into squares while warm. let fudge cool to room temperature (about 2 hours). when fudge is firm, use foil to lift it out of pan. cut into squares. cover tightly and chill for up to 1 week. do not freeze. makes about 96 pieces.