Pumpkin Fudge
2 cups white sugar
1 cup firmly-packed brown sugar
3/4 cup (1 1/2 sticks) butter (plus extra for greasing the pan)
2/3 cup heavy cream (OR evaporated milk)
1/2 cup canned pumpkin
1 tsp cinnamon
1/4 - 1/2 tsp grated nutmeg
1 (7 ounce) jar marshmallow creme
1 (11 or 12 ounce) package white chocolate chips
1 1/2 tsp vanilla extract
Directions:
Line a 13x9 pan with foil; using a paper towel or napkin, rub the bottom and sides of the foil-covered pan with softened butter. Set aside.
In a heavy, large saucepan (preferably at least 3-quart), combine the sugar, brown sugar, 3/4 cup butter, cream, pumpkin, and spices. Add approximately 3/4 of the jar of marshmallow creme; set remaining creme aside. (You'll use the rest at the end.) Heat over medium heat until sugar dissolves, stirring frequently with a wooden spoon.
When the ingredients are melted and smooth, maintain the heat at medium while stirring constantly; bring mixture to a full boil. (You'll know it's reached a full boil when you can't stir the bubbles down.) Continue boiling and stirring for 5 minutes; remove from heat.
Stir in the remaining marshmallow creme and the white chocolate chips until the mixture is smooth, approximately 5 minutes. (You may return the pot to a burner on low heat, if necessary, to help melt the chips.) Add the vanilla; stir to mix well.
Pour into the buttered baking dish; set in a cool place to harden. Cut into 1" squares; store in a cool place (or the refrigerator) in an air-tight container.
~Makes approximately 12 dozen squares
Variation: If you like nutty fudge, stir in 1 cup chopped walnuts or pecans after you add the vanilla. :)
