SPICED PUMPKIN FUDGE
3 c. sugar
3/4 c. butter or margarine
1 (5 1/3 oz.) can evaporated milk (2/3 c.)
1/2 c. Libby's solid pack pumpkin
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. butterscotch morsels
1 (7 oz.) jar marshmallow crème
1 c. chopped toasted almonds or pecans
1 tsp. vanilla extract
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.
Return
to Pumpkin Recipes Index |
