Pumpkin Fudge
Source of Recipe
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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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