Spiced Pumpkin Fudge

Yield: about 3 pounds candy

Ingredients

• 3/4 cup butter
• 3 cups granulated sugar
• 2/3 cup evaporated milk
• 1/2 cup canned pumpkin
• 1 tablespoon pumpkin pie spice
• 2 cups butterscotch baking chips
• 1 (7 ounce) jar Marshmallow Creme
• 1 cup chopped toasted almonds or desired nuts
• 1 tablespoon vanilla extract

Instructions

1. In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 degrees F on candy thermometer.
2. Remove from heat; stir in butterscotch chips and marshmallow cream until melted and smooth.
3. Stir in nuts and vanilla extract.
4. Pour into buttered 9 x 13 inch or larger pan.
5. Cool completely; cut into squares.