Spicy Pumpkin Fudge
Description
Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite.
Ingredients
•
1 cup almonds
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3 cups white sugar
•
1 cup butter
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1 (5 ounce) can evaporated milk
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1/2 cup canned pumpkin
•
1 teaspoon pumpkin pie spice
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2 cups butterscotch chips
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1 (7 ounce) jar marshmallow creme
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1 teaspoon vanilla extract
Directions
1
Butter a 9x13 inch pan and set aside.
2
Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
3
In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
4
Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
5
Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.