I made all sorts of candy, coconut cake and snacks for Christmas. A new recipe I used is PUMPKIN FUDGE. I didn't tell anyone it was Pumpkin till after they'd tasted it. It's delicious, but if I'd said Pumpkin they wouldn't have even tasted. I just called it Blonde Fudge
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 Tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-oz) package white chocolate morsels
1 (7-oz.) jar marshmallow creme
1 cup chopped pecans, toasted
1 teaspoon vanilla
Stir together first 6 ingredients in a 3 1/2-qt. saucepan over med. high heat, cook, stirring constantly till mixture comes to a boil. Cook, stirring constantly until a candy thermometer registers 234 (soft-ball stage).
Remove pan from heat. Stir in remaining ingredients till well blended. Pour into a greased aluminum foil-lined 9-inch square pan. (I used the new product, Renolds non-stick Pan Lining Paper, with the parchment side up. Love that and also the Reynolds non-stick foil. Saves a lot of cleaning.) Let stand 2 hours or till completely cool. Flip the fudge out onto a large cutting board and slice into small pieces with a sharp knife. I have a Henckle's 12-inch chef's knife that I use for certain chores and it works great. Sharp cuts, not raggedy.