Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: line 13 x 9-inch pan with foil. combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-duty saucepan. bring to a full rolling boil over medium heat, stiring constantly. boil, stiring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage). quickly stir in white chocolate, marshmallow cream, nuts and vanilla. stir vigorously for 1 minute. immediately pour into prepared pan. ket stand on wire rack for 2 hours or until completely cooled. refrigerate tightly covered. to cut, lift from pan; remove foil. cut into 1-inch pieces. makes about 3 pounds.

Target recipe: in a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water. add vanilla and cool in a pan of ice water to 110 degrees. beat until fudge loses its gloss. pour into a lightly buttered 8 x 8 x 2-inch pan and cool. score and cut when almost cold. store in a wax paper lined metal can. will keep for several weeks. if nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added.