Hupp’s pumpkin fudge with white chocolate and cinnamon is sure to be a hit with candy lovers. It’s creamy, smooth and perfect for the fall. I advise making a triple batch because this rich fudge will go fast!

—Vianney Rodriguez, Food Editor

2/3 cup evaporated milk
2 1/2 cups sugar
3/4 cup canned pumpkin purée
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 jar marshmallow crème (7 ounces)
2 tablespoons (1/4 stick) butter
1 cup white chocolate chips
1 teaspoon vanilla extract

1. Line a 9-by-9-inch baking pan with aluminum foil and set aside.

2. In a large saucepan, heat evaporated milk and sugar over medium-high heat, stirring occasionally. Bring to a boil.

3. Stir in pumpkin purée, cinnamon and salt. Return to a boil.

4. Stir in marshmallow crème and butter. Return to a boil. Cook, stirring occasionally, 18 minutes.

5. Remove from heat. Add chocolate chips and vanilla. Stir until creamy and all chocolate chips are melted.

6. Pour into prepared pan. Cool completely until firm.

7. Remove from pan and cut into squares. Store in a cool, dry place.

Makes 16 pieces.