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    Candy: Spicy Pumpkin Almond Fudge


    Source of Recipe


    allrecipes.com

    List of Ingredients




    1 cup almonds
    3 cups white sugar
    1 cup butter
    1 (5 ounce) can evaporated milk
    1/2 cup canned pumpkin
    1 teaspoon pumpkin pie spice
    2 cups butterscotch chips
    1 (7 ounce) jar marshmallow creme
    1 teaspoon vanilla extract 

    Recipe



    1 Butter a 9x13 inch pan and set aside.

    2 Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.

    3 In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.

    4 Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.

    5 Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.

    Makes 36 servings

 

 

 

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