Spiced Pumpkin Fudge

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    • #265212

      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

      Makes about 3 lbs. candy.

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