Pumpkin Pie Fudge

I saw this recipe on Dr. Annie's blog. I think the recipe is originally from Southern Living. I'm glad she suggested using a larger pan because this makes a good bit of fudge.
These pictures below are from my 2nd batch. I completely messed up the first batch because I didn't read the ingredients very carefully. I put a whole can of pumpkin in (go figure... just leave it to me), and the fudge tasted way too pumpkin-y. My 2nd batch was perfect! Candy is always on it's best behavior when it's cold and dry outside.

Ingredients:
3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 ½ tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted (optional)
1 tsp. vanilla extract



Directions:
Stir together first six ingredients in a 3 ½ - quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan (I used 9x13). Let stand 2 hours or until completely cool; cut fudge into squares.