PUMPKIN PIE FUDGE RECIPES

Steps:

• LINE bottom of 13 x 9-inch baking pan with parchment paper.
• 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 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.
• QUICKLY STIR in morsels/chips, marshmallow crème, and vanilla extract.
• Stir vigoriously for 1 minute or until morsels and crème are melted.
• Immediately pour into prepared pan.
• Let stand on wire rack for 2 hours or until completely cooled.
• Refrigerate tightly covered.
• To serve, cut into 1-inch pieces.

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.