Spiced Pumpkin Fudge

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Ingredients

  • 3 cups granulated sugar
  • 3/4 cup butter or margarine
  • 2/3 cup evaporated milk
  • 1/2 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 (12 ounce) package butterscotch flavor chips
  • 1 (7 ounce) jar Marshmallow Creme
  • 1 cup chopped almonds, toasted
  • 1 teaspoon vanilla extract

Instructions

  1. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly. Continue boiling over medium heat, stirring constantly until mixture reaches 234 degrees F on candy thermometer, about 10 minutes.
  2. Remove from heat; stir in butterscotch chips.
  3. Add Marshmallow Creme, nuts and vanilla extract, mixing until well blended.
  4. Quickly pour into greased 13 x 9-inch baking pan, spreading just until even.
  5. Cool at room temperature; cut into squares.
  6. Store tightly wrapped in refrigerator.