Spiced Pumpkin Fudge

Prepare pan: 13 x 9 baking pan lined with foil.

1. Add sugar, brown sugar, butter, evaporated milk, pumpkin and pumpkin spice to a heavy saucepan over medium heat.
2. Stir constantly till 234ºF soft ball stage is reached on a candy thermometer (this will take up to 1 hour).
3. Quickly add morsels, creme, nuts and vanilla.
4. Stir at least one minute or till morsels and creme are melted.
5. Pour immediately into the prepared pan.
6. Cool on a wire rack till completely cool.
7. Cover tightly and refrigerate overnight.
8. Remove from the pan by lifting out with the foil and remove the foil.
9. Cut into 1″ squares.

Yields 3 pounds of fudge.