Pumpkin Fudge II
Source of Recipe
unknown
List of Ingredients
3 cups sugar
3/4 cups butter or margarine
1 (5-1/3 ounce can or 2/3-cup) evaporated milk
1/2 cup solid pack pumpkin
1 teaspoon pumpkin pie spice
1 (12-ounce) package butterscotch morsels
1 (7-ounce) jar marshmallow creme
1 cup chopped toasted almonds or pecans
1 teaspoon vanilla extract
Recipe
In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly until mixture reaches 234-degrees (about 10 minutes).
Remove from heat, stir in butterscotch morsels.
Add marshmallow creme, nuts and vanilla. Mix until well blended.
Quickly pour into greased 13 x 9-inch pan, spreading just until even.
Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator. Yields 3 pounds
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