Spiced Pumpkin Fudge
Makes 3 pounds
From the kitchen of Barbie
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.
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