Spiced pumpkin fudge

Yield: 48 Servings

Measure 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

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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