First Prize Pumpkin Spice Fudge

First Prize Pumpkin Spice Fudge

2 cups granulated sugar

1 cup packed light brown sugar

3/4 cup butter or margarine

2/3 cup NESTLE CARNATION Evaporated Milk

1/2 cup LIBBY'S Pure Pumpkin

2 tsp pumpkin pie spice

1/2 tsp cinnamon

2 cups NESTLE TOLL HOUSE Premier White Morsels

1 (7 ounce) jar marshmallow creme

1 cup chopped pecans

1 1/2 tsp vanilla extract

When I read the words "Pumpkin Spice Fudge" that Jenna Conover posted on Facebook, well, I had to have that recipe!!  She was gracious enough to share it with all of us, after it won first prize at their bake-off in Colorado!!!! Whoo hoo!  I gave it a try & can understand why it's a winner.  So, enjoy this awesome fudge from Jenna.

First, line 13 x 9-inch baking pan with foil.  Then, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spices in medium, heavy-duty saucepan. Bring to a full rolling boil over MEDIUM heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees F to 240 F or soft-ball stage. ( Now, please don't do what I did the first time I needed a candy thermometer to reach 240!! Patience is your friend & the only way to get there too.  It will take time & you cannot put it on high to get it there faster... lol. Trust me, I know.  Just be patient & keep stirring... you'll make it just fine!)

Next, quickly stir in morsels, marshmallow creme, nuts (optional) and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds

Thanks Jenna... it's perfect for the fall & will be a regular in our home!!!!