Pumpkin Fudge

A favorite for Thanksgiving that people can't stop eating...even those who hate pumpkin! Since it is a holiday...well...we can worry about real food tomorrow. Right? I TRIED to find organic marshmallow creme in my local grocery store, but I just was laughed at. Really...you would think they could find *some* way. If they can figure out how to artificially make things, they should be able to figure out how it was made before corn syrup and other icky additives.

INGREDIENTS:
2 C sugar
1 C light brown sugar
3/4 C butter
5 oz can evaporated milk
1/2 C pumpkin
2 tsp pumpkin pie spice
2 C (12 oz) white chocolate chips
1 jar (7 oz) marshmallow creme
1 C chopped pecans
1 1/2 tsp vanilla

DIRECTIONS:
1. Line 9x13 pan with foil.
2. Combine sugars, butter, milk, pumpkin, and spice in saucepan.  Bring to full rolling boil over medium heat, stirring constantly.  Boil, stirring constantly, for 10-12 minutes.
3. Quickly stir in white chocolate, marshmallow creme, pecans, and vanilla.  Immediately pour into pan.  Let cool completely (approx. 2 hours).  Cover and refrigerate.

NOTES:
I like to adjust the spices to taste, adding a bit of cloves, cardamom, ginger, cinnamon, and mace.