Pumpkin Fudge

My friend Sherry requested the Pumpkin Fudge recipe, so here it is. Don't even think for a minute that there is any nutritional value from the pumpkin to offset the sugar!

Pumpkin Fudge

2 c. sugar

1 c. brown sugar

3/4 c. butter

2/3 c. evaporated milk

1/2 c. canned pumpkin

1 1/2 t. pumpkin pie spice

12 oz. pkg. white chocolate chips

7 oz. jar marshmallow creme

1 c. chopped pecans (optional)

1 1/2 t. vanilla

Combine the first six ingredients in a heavy saucepan; heat over medium heat until sugar dissolves. Continue heating until mixture begins to boil, stirring constantly; continue boiling until candy thermometer reaches soft-ball stage or 234 to 243 degrees. Remove from heat; stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into a buttered 9x13 pan. Cool. Cut into small squares, store in refrigerator.

This has become Josh's job every Thankgiving, so go ahead and get those guys in the kitchen to help out! We love the kitchen when preparations are going strong...memory-making, laughter-filled, multi-tasking moments that to the untrained ear of a stranger may dangerously resemble chaos, but to us...a lovely symphony of what every home should sound like.