Pumpkin Maple Fudge

So good, and so very very sweet. You've been warned. Now here's the recipe!

Pumpkin Maple Fudge

Adapted from Sugar Crafter

1 1/2 cups granulated sugar
1 1/2 cups packed light brown sugar
1 1/2 sticks unsalted butter, cut into small pieces
2/3 cup evaporated milk
1 cup pureed pumpkin
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 cups white chocolate chips
1 bag (4.4 oz) mini marshmallows
3 Tablespoons maple syrup

1. Line a 12 x 8 baking dish with foil, letting it hang over the edges. 
2. In a large sauce pan, whisk together the sugars, butter, evaporated milk, pumpkin, and spices.
3. Bring to a foil over medium heat, stirring constantly. Continue boiling for 10-12 minutes or until the candy thermometer registers 235 degrees Fahrenheit – soft ball stage.
4. Remove from heat and immediately stir in the white chocolate chips, then the marshmallows and maple syrup.
5. Stir until melted, and then immediately pour into the prepared pan.
6. Let cool on a wire rack for 2 hours or until completely cooled. 
7. To cut, lift the foil from the ends of the dish.