Tuesday, October 26, 2010

Spiced Pumpkin Fudge

Yields: 3 pounds

 IMG_0999

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


Preparation Directions:
  1. In heavy saucepan, combine sugar, butter, milk, pumpkin and spice
  2. Bring to a boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes).
  3. Remove from heat, stir in butterscotch morsels.
  4. Add marshmallow creme, nuts and vanilla.
  5. Mix until well blended.
  6. Quickly pour into greased 13 x 9 inch pan, spreading just until even.
  7. Cool at room temperature
  8. Cut into squares.
  9. Store tightly wrapped in refrigerator.

 

 

Recipe from:http://www.pumpkinnook.com/

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1 comment:

Renee Bodily said...

Yummy! We will have to make this when you're home for Thanksgiving!