 | | Marshmallow Pumpkin Fudge |
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| 3 c. sugar
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. butterscotch morsels
1/4 c. butter
1 (7 oz.) jar marshmallow creme
2/3 c. evaporated milk
1 c. chopped almonds
1 tsp. vanilla
1/2 c. solid pack pumpkin
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| Instructions |
| In heavy saucepan, combine sugar, butter, milk, pumpkin spice. Bring to boil, stirring constantly. Boil over medium heat, stirring constantly until it reaches 234 degrees on candy thermometer, about 10 minutes. Remove from heat. Stir in butterscotch chips. Add marshmallow creme, nuts, vanilla; mix well until blended. Quickly pour into greased 9"x13" pan. Cool at room temperature. |
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