Pumpkin Fudge

2 cups granulated sugar
1 cup brown sugar, packed
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin (pure pumpkin...not the mix)
1 1/2 teaspoons pumpkin pie spice
1 package (12 ounces) white chocolate chips
1 jar (7 ounces) marshmallow creme
1 cup chopped nuts (walnuts or pecans are good)
1 1/2 teaspoons vanilla extract

Combine the first 6 ingredients in a heavy saucepan; heat over medium heat
until sugar dissolves. Continue heating until mixture begins to boil,
stirring constantly; continue boiling until candy thermometer reaches
soft-ball stage or 234 to 243 degrees. Remove from heat; stir in white
chocolate chips until melted. Add remaining ingredients; mix well. Pour
into a buttered 9x13x2 inch baking pan; cool to room temperature. Cut
into squares; store in the refrigerator in an airtight container.
Makes approximately 4 dozen

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