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    Fudge-Spiced Pumpkin

    Source of Recipe

    recipecircus/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.


 

 

 


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