A fabulous no-bake fudge with a fall twist.
To make this easy pumpkin fudge recipe, line a 9 inch square baking pan with foil. Combine sugar and evaporated milk in a heavy duty sauce pan. Bring to rolling boil, stirring constantly. Stir in cinnamon and canned pumpkin; bring back to a boil. Mix in Solo Marshmallow Creme and butter. Bring to rolling boil. Cook, stirring constantly, for 16-18 minutes. Remove from heat and add white chocolate morsels and vanilla extract. Stir until smooth or unitl all morsels are melted. Pour into prepared baking pan. Cool the pumpkin fudge for about 2 hours or until firm. Lift foil and remove from pan. Cut the pumpkin fudge into squares.