Pumpkin Fudge

Created by Jon Payne

 3 cups white sugar

1 cup butter

1 (5 ounce) can evaporated milk

1 cup canned pumpkin

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

2 cups white chocolate chips

1 (7 ounce) jar marshmallow creme

1 teaspoon vanilla extract

¼ cup Monin Pumpkin Spice Syrup

Butter a 9x13 inch pan and set aside.

In a heavy saucepan, combine sugar, butter, milk, pumpkin, cinnamon and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.  Be careful the hot sugar that may come out of the pot from the boiling process.

Stir in white chocolate chips and remove from heat. When chips are melted, add marshmallow cream, Monin Pumpkin Spice, and vanilla. Mix until well blended.

Immediately pour fudge mixture into prepared pan. Spread evenly. Cool at room temperature. Cut into squares, and store in the refrigerator in an air-tight container.