Maple Pumpkin Fudge

If you are into fudge, this recipe is so freaking good.  I love maple flavored fudge, with walnuts, and this recipe fits right into that, with the addition of pumpkin.  Perfect for the Autumn.

I like to individually wrap these for Halloween.  You can get the papers at places like AC Moore or Michaels Arts and Crafts. I usually buy these at SugarCraft.com as you can get various papers for almost anything at great prices.

Maple Pumpkin Fudge

2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1 12 ounce package white chocolate chips
1 7 ounce jar marshmallow creme
1 cup chopped nuts – pecans or walnuts
1 1/2 teaspoons maple extract

In a heavy saucepan over medium heat, mix sugar, brown sugar, butter, evaporated milk, pumpkin and pumpkin pie spices.  Stir constantly, making sure sugar is dissolved.  Once the mixture begins to boil, continue stirring constantly.  Boil this until a candy thermometer reaches the soft ball stage between 234F and 243F degrees.  I usually go for about 237, if possible.

Remove from the heat and stir in the the chocolate chips.  Once the chocolate chips have melted, add in the marshmallow creme, nuts and maple.  Mix well and pour into a lined or buttered pan — use a 13×9 cake pan, if you have it.  Otherwise, pour it into 2 8×8 pans.  Allow to cool and then cut into squares.  Store in an air tight container, and refrigerate up to 10 days.