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Spiced Pumpkin Fudge




Source of Recipe


Filus


List of Ingredients




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

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



Recipe



Greased a 9X13" (23x32 cm) 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 234*F (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.