Candy Recipes
Spiced Pumpkin Fudge
Ingredients
- 3 cups granulated sugar
- 3/4 cup butter
- 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
- 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.
- Remove from heat; stir in butterscotch chips.
- Add Marshmallow Creme, nuts and vanilla extract, mixing until well blended.
- Quickly pour into greased 13 x 9 inch baking pan, spreading just until even.
- Cool at room temperature; cut into squares.
- Store tightly wrapped in refrigerator.