Spiced Pumpkin Fudge

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Posted by Karen on October 15, 2001 at 00:54:44:

3 cups Sugar
3/4 cups Butter or margarine
1 (5 1/3 oz.) can Evaporated milk (need 2/3 cup)
1/2 cup Solid Pack Pumpkin
1 tsp. Pumpkin Pie Spice
1 (12 oz.) pkg. Butterscotch morsels
1 (7 oz.) jar Marshmallow Creme
1 cup Chopped toasted almonds or pecans
1 tsp. vanilla extract

In heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Bring to a boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes).

Remove from heat, stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla. Mix until well blended.

Quickly pour into greased 13 x 9 inch pan, spreading just until even. Cool at room temperature.

Cut into squares. Store tightly wrapped in refrigerator.

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: Spiced Pumpkin Fudge : 3 cups Sugar : 3/4 cups Butter or margarine : 1 (5 1/3 oz.) can Evaporated milk (need 2/3 cup) : 1/2 cup Solid Pack Pumpkin : 1 tsp. Pumpkin Pie Spice : 1 (12 oz.) pkg. Butterscotch morsels : 1 (7 oz.) jar Marshmallow Creme : 1 cup Chopped toasted almonds or pecans : 1 tsp. vanilla extract : In heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Bring to a boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes). : Remove from heat, stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla. Mix until well blended. : Quickly pour into greased 13 x 9 inch pan, spreading just until even. Cool at room temperature. : Cut into squares. Store tightly wrapped in refrigerator.

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