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Spiced Pumpkin Fudge




Source of Recipe


Marla


List of Ingredients




Serves: 16 or more squares depending on how you slice it

3 C (600g) Sugar
3/4 C (175g) Butter or Margarine
2/3 C (175ml) Evaporated Milk
1/2 C (125ml) Canned Pumpkin
1 tsp Pumpkin Pie Spice
1 bag Butterscotch Morsels 12 oz (360g)
1 jar Marshmallow Creme (7 oz ~220ml)
1 C (250ml) Pecan Pieces
1 tsp Real Vanilla



Recipe



Greased a 9X13 inch (23x32cm) baking dish.

In a heavy saucepan, combine the sugar, butter or
margarine, milk, pumpkin and pumpkin pie spice. Bring
to a boil, stirring constantly.

Continue to boil over a medium heat stirring constantly
until mixture reaches 234F (112.2C) on a candy thermometer,
about 10 minutes.

Remove from heat and stir in butterscotch morsels.

Add marshmallow creme, nuts and vanilla, mixing
until blended.

Pour (quickly) into the prepared baking dish spreading
just until smooth.

Cool at room temperature, cut into squares.

Wrap each square in plastic wrap and store in
the refrigerator.