Spiced pumpkin fudge
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sugar |
| ¾ | cup | Butter |
| ⅔ | cup | Evaporated milk |
| ½ | cup | Solid pack pumpkin |
| 1 | teaspoon | Pumpkin pie spice |
| 12 | ounces | Butterscotch flavored chips |
| 7 | ounces | Marshmallow creme |
| 1 | cup | Chopped almonds -- toasted |
| 1 | teaspoon | Vanilla |
Directions
Combine sugar, butter, milk, pumpkin & spice; bring to a boil, stirring constantly. Continue boiling over medium heat, stirring constantly, until mixture reaches 234 degrees on thermometer ( about 10 min). Remove from heat; stir in chips. Add creme, nuts & vanilla, mixing until well blended. Quickly pour into a greased 13 x 9 pan spreading evenly. Cool at room temp. & cut into squares. Store in refrigerator. Yield: 3 pounds candy. Source: The Great Pumpkin Cookbook by Libby' Recipe By : Vonlisa
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