Spiced Pumpkin Fudge

Here is the recipe from the Nestle Very Best Baking website. The only difference is I omit the nuts and grease my foil. I found that the timing to get to soft-ball stage was the full 12 minutes and maybe even a few extra depending on your pot/stove.

Spiced Pumpkin Fudge
Estimated Times:Preparation - 10 min Cooking - 20 min Cooling Time - 2 hrs cooling Yields - 48 servings (2 pieces per serving)

This classic holiday recipe delivers on the taste of the season -- a wonderful gift for your family and friends.
Source: www.verybestbaking.com

Ingredients:
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup LIBBY'S® 100% Pure Pumpkin
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 jar (7 oz.) marshmallow crème
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
Directions:

LINE 13 x 9-inch baking pan with foil. (I spray the foil with pam)

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° to 240º F (soft-ball stage).

QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let 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.

FOR BUTTERSCOTCH FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Premier White Morsels.