Pumpkin Pie Fudge - cooking recipe

Ingredients

2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup butter or 3/4 cup margarine
2/3 cup evaporated milk
1 cup libby's pumpkin puree
2 1/2 teaspoons pumpkin pie spice
1 1/2 cups white chocolate chips
1/2 cup hershey's cinnamon baking chips
1 (7 ounce) jar marshmallow creme
1 1/2 teaspoons vanilla extract

Preparation

LINE bottom of 13 x 9-inch baking pan with parchment paper.
COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees to 240 degrees F (soft-ball stage). If you don't have a thermometer you can check using a clear glass with cold water and by dropping some of the mixture into the glass. A soft ball will form that flattens out when you remove it from the water.
QUICKLY STIR in morsels/chips, marshmallow creme, and vanilla extract.
Stir vigoriously for 1 minute or until morsels and creme are melted.
Immediately pour into prepared pan.
Let stand on wire rack for 2 hours or until completely cooled.
Refrigerate tightly covered.
To serve, cut into 1-inch pieces.