December 6, 2008

Spicy Pumpkin Fudge

3 cups Sugar
3/4 cups butter or margarine
1 (5 1/3 oz.) can (2/3 cup) evaporated milk
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 cream, 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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