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.
