Pumpkin Fudge

[AnnieOakley]

3 cups sugar4 1pkg. (12oz.) white chocolate morsels
3/4 cup melted butter 1 jar (7 oz.) marshmallow creme
2/3 cup evaportated milk 1 cup chopped pecans, (optional)
1/2 cup canned pumpkin 1 t. vanilla extract
2T. corn syrup
1t. pumpkin pie spice

Line 9-inch square baking dish with aluminum foil before you begin to cook fudge. Grease the foil. Stir together sugar, butter, milk, pumpkin, corn syrup and pumpkin pie spice in a 31/2 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 F (soft ball stage) or for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour into foil-lined baking dish. Let stand 2 hours or until completely colled. Cut into squares.

[Harbinger]

Mrs harbinger has a batch of that on the counter as we speak.
She also made a batch of "eggNog Fudge" this year for the first time.
Pretty darn good also.