Pumpkin Pie Fudge

3 cups sugar

3/4 cup unsalted butter, melted

2/3 cup fat-free evaporated milk

1 cup canned pumpkin

2 Tbsp corn syrup

2 1/2 tsp pumpkin pie spice

9 oz white chocolate chips

7 oz marshmallow fluff

1 tsp vanilla extract

Directions:

Line a 9-inch square pan with aluminum foil. Spray with nonstick spray or line pan with parchment paper

Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).

Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.