Spiced Pumpkin Fudge

Spiced Pumpkin Fudge 3/4 C. butter 3 C. sugar 2/3 C. evaporated milk 1/2 C. canned pumpkin 1 t. pumpkin pie spice 2 C. butterscotch baking chips 7 oz. jar marshmallow cream 1 C. chopped toasted almonds or desired nuts

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    Default Spiced Pumpkin Fudge

    Spiced Pumpkin Fudge

    3/4 C. butter
    3 C. sugar
    2/3 C. evaporated milk
    1/2 C. canned pumpkin
    1 t. pumpkin pie spice
    2 C. butterscotch baking chips
    7 oz. jar marshmallow cream
    1 C. chopped toasted almonds or desired nuts
    1 t. vanilla

    In heavy saucepan, combine first 5 ingredients; bring to boil over
    medium heat, stirring constantly. Continue boiling until mixture
    reaches 234 F. on candy thermometer.

    Remove from heat; stir in butter scotch chips and marshmallow cream
    until melted and smooth. Stir in nuts and vanilla.
    Pour into buttered 9 x 13 or larger pan. cool completely, cut into
    squares.

    Makes about 3 lbs. candy.

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