I have to say that I'm not a big fan of fudge, but this is my absolute favorite! I tried it at a Fall festival (many years back), and I fell in loooooove! And a few years ago, I found this recipe from Southern Living magazine, and I'm so glad!

These sweet little pumpkin fudge squares feature canned pumpkin, white chocolate, and marshmallow creme. Yummy!

Prep: 10 min., Cook: 15 min., Stand: 2 hrs.

Yield: Makes about 3 pounds

~3 cups sugar
~3/4 cup melted butter
~2/3 cup evaporated milk
~1/2 cup canned pumpkin
~2 tablespoons corn syrup
~1 teaspoon pumpkin pie spice
~1 (12-ounce) package white chocolate morsels
~1 (7-ounce) jar marshmallow crème
~1 cup chopped pecans, toasted
~1 teaspoon vanilla extract

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.