White Chocolate Pumpkin Fudge

2 tablespoons butter

2 1/2 cups granulated sugar

2/3 cup evaporated milk

6 ounces white

chocolate

chips

7 ounces Marshmallow Creme

3/4 cup canned pumpkin puree

1 teaspoon ground cinnamon

1 teaspoon

vanilla

extract



Line a 9-inch square pan with

aluminum

foil, and set aside.



In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon. Mix in pumpkin puree and cinnamon;

bring back to a boil. Stir in Marshmallow Crème and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.



Remove from heat, and add white chocolate chips and vanilla extract. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from

pan, and cut into squares. Store in a cool, dry place.