onemagicalchristmas
11-25-2008, 09:43 PM
Spiced Pumpkin Fudge
Makes 3 pounds 3 cups sugar
3/4 cups butter or margarine
2/3 cups evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 package (12 ounce) butterscotch morsels
1 jar (7 ounce) marshmallow crème
1 cup chopped toasted almonds
1 teaspoon vanilla In a heavy saucepan, combine the sugar, butter or margarine, milk, pumpkin and spice. Bring to a boil, stirring constantly. Continue to boil over a medium heat stirring constantly until mixture reaches 234 degrees on a candy thermometer, about 10 minutes. Remove from heat and stir in butterscotch morsels. Add marshmallow crème, nuts and vanilla, mixing until blended. Quickly pour into a greased 13x9 inch baking pan spreading just until smooth. Cool at room temperature, cut into squares. Store tightly wrapped in the refrigerator. Enjoy.
Makes 3 pounds 3 cups sugar
3/4 cups butter or margarine
2/3 cups evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 package (12 ounce) butterscotch morsels
1 jar (7 ounce) marshmallow crème
1 cup chopped toasted almonds
1 teaspoon vanilla In a heavy saucepan, combine the sugar, butter or margarine, milk, pumpkin and spice. Bring to a boil, stirring constantly. Continue to boil over a medium heat stirring constantly until mixture reaches 234 degrees on a candy thermometer, about 10 minutes. Remove from heat and stir in butterscotch morsels. Add marshmallow crème, nuts and vanilla, mixing until blended. Quickly pour into a greased 13x9 inch baking pan spreading just until smooth. Cool at room temperature, cut into squares. Store tightly wrapped in the refrigerator. Enjoy.