Pumpkin Pie Fudge

Ingredients

• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 3/4 cup butter or margarine
• 2/3 cup evaporated milk
• 1 cup libby's pumpkin puree
• 2 1/2 teaspoons pumpkin pie spice
• 1 1/2 cups white chocolate chips
• 1/2 cup hershey's cinnamon baking chips

• 1 (7 ounce) jar marshmallow creme
• 1 1/2 teaspoons vanilla extract

Directions

1. 1

   LINE bottom of 13 x 9-inch baking pan with parchment paper.

2. 2

   COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan.

3. 3

   Bring to a full rolling boil over medium heat, stirring constantly.

4. 4

   Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees to 240 degrees F (soft-ball stage). If you don't have a thermometer you can check using a clear glass with cold water and by dropping some of the mixture into the glass. A soft ball will form that flattens out when you remove it from the water.

5. 5

   QUICKLY STIR in morsels/chips, marshmallow crème, and vanilla extract.

6. 6

   Stir vigoriously for 1 minute or until morsels and crème are melted.

7. 7

   Immediately pour into prepared pan.

8. 8

   Let stand on wire rack for 2 hours or until completely cooled.

9. 9

   Refrigerate tightly covered.

10. 10

    To serve, cut into 1-inch pieces.