Lisa's Southern Kitchen

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Ingredients:

• 1 can Pumpkin Puree

• 1 package White Chocolate Chips

• 1 jar Marshmallow Cream

• 1 package Chopped Pecans

• 1 tbsp. Pumpkin Pie Spice

• 1 cup Granulated Sugar

• 1 cup Brown Sugar

• 1 tsp. Vanilla Extract

• 1/2 tsp. Salt

• 1 stick Unsalted Butter, cut into pieces

• 2/4 cup Half and Half

Instructions:

1. Line a baking sheet with parchment paper and spray with cooking spray.
2. In a saucepan over med high heat add in sugar, brown sugar and half & half, pumpkin puree, pumpkin pie spice, salt, stir, cook until butter is melted and sugar is dissolved.
3. Place a candy thermometer inside the saucepan and stir occasionally until thermometer reads 235 degrees.
4. Remove saucepan from heat and add in vanilla extract and white chocolate chips, marshmallow cream, stir until white chocolate chips is melted and creamy thick.
5. Now add in the chopped pecans and then pour on parchment paper lined baking sheet spreading out evenly.
6. Let fudge set at room temperature overnight or put in the fridge for 3 hours before serving.