2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 fl.-oz. can) NESTLɮ CARNATION� Evaporated Milk
1/2 cup LIBBY'S� 100% Pure Pumpkin
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) NESTLɮ TOLL HOUSE� Premier White Morsels
1 jar (7 oz.) marshmallow cr�me
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

LINE 13 x 9-inch baking pan with foil.

COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice 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�F. to 240�F. (soft-ball stage).

QUICKLY STIR in morsels, marshmallow cr�me, nuts 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.

FOR BUTTERSCOTCH FUDGE: SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE� TOLL HOUSE� Butterscotch Flavored Morsels for Premier White Morsels.

bdwknw98	Posted 10:50 pm, 10/16/2009
It tasted GREAT but I did something wrong and it didnt set up really firm. It wasnt runny, but just not firm. I am going to redo it this weekend and make sure I get it to the hard ball stage and that should fix the prob.

elizabethh	Posted 4:05 pm, 10/16/2009
Was the Fudge good? I'm tinking about attempting.

bdwknw98	Posted 3:44 pm, 10/15/2009
I just made it and stuck it in the fridge. I cant wait to see how it tastes!

bdwknw98	Posted 9:05 pm, 10/14/2009
THANK YOU! I am going to get the stuff and try this tomorrow!

Bushman

Posted 8:22 pm, 10/14/2009

Pumpkin Pie Fudge
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/2 cup mashed pumpkin (canned)
2 tablespoons butter or margarine
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 package (12 ounces) vanilla flavored baking chips
2 cups miniature marshmallows
1/3 cup chopped nuts (optional)
1 1/4 teaspoons vanilla extract
Using butter or margarine, lightly grease the sides and
bottom of a medium saucepan.
Place the sugar, evaporated milk, pumpkin, butter, salt,
and pumpkin pie spice in the saucepan.
Stir constantly over medium heat.
Bring the mixture to a boil and boil for 12 minutes.
Remove from the heat and stir in the baking chips
and marshmallows until melted.
Stir in the nuts and vanilla.
Pour into an 8-inch square pan that has
been lined with foil and greased.
Chill mixture until set.
Cut into small squares to serve.
Cover and store in refrigerator.
Yield: approximately 4-5 dozen pieces.