Pumpkin spice and everything nice

Everyone loves all things pumpkin spice, especially at this time of year. These bite sized treats are perfect to bring to a party or just have out while relaxing with family or friends. They only take about 45 minutes to make, but they take a while to cool, so be prepared for that. Even better, though, is that it only requires 1 pot and 1 baking pan, so not a ton of bowls or dishes to wash at the end!

Pumpkin spice fudge:

What you need:
Baking pan (as close to 9x13 as possible I ended up using two pans)
1/2 TSP butter for greasing
3/4 cup butter (1.5 sticks I used 1 salted and 1/2 unsalted)
2/3 cup evaporated milk (make sure it is evaporated not condensed... they are not the same thing)
2 cups sugar
1 cup brown sugar
1/2 pumpkin puree (the canned pumpkin in the baking isle or if you wanna make your own try this recipe)
1.5 TSP pumpkin pie spice (most stores will have it this time of year, but if not, you can make your own by following this recipe)
1 12 oz package of white chocolate chips
1 7 oz jar of marshmallow fluff
1.5 TSP vanilla

Optional: chopped pecans or macadamia nuts (I didn't use these cause I don't really like those types of nuts, but for people who do it would taste really good)

What you do:
1) Grease baking pan (or pans) completely with butter.

2) Combine 3/4 cup butter, 2/3 cup evaporated milk, 2 cups sugar, 1 cup brown sugar, 1/2 cup pumpkin puree, and 1.5 pumpkin pie spice in a medium-large pot.

3) Heat over medium heat stirring to mix completely while it heats.

4) Bring mixture to boil, stir constantly to prevent burning until mixture is at 234-243 degrees F (if you don't have a thermometer boil for about 30 minutes).

5) When the mixture has reached 234-243 degrees remove from heat and pour in entire bag of white chocolate chips.

6) Stir until they are completely melted, then stir in the jar of marshmallow fluff and 1.5 TSP vanilla and mix completely. Make sure that you stir completely because there are usually pockets. To stir completely takes about 3 minutes of stirring and folding.

7) Pour evenly into pans and smooth the top with a spatula.

8) Leave out until the fudge has cooled to room temperature.

9) Cut into 1 square inch pieces, and EAT (or share if you are feeling generous)!

If you are storing them keep in an air-tight container in the refrigerator.