Spiced Pumpkin Fudge


3 c. sugar

3/4 c. butter or margarine

1 (5 1/3 oz.) can evaporated milk (2/3 c.)

1/2 c. Libby’s solid pack pumpkin

1 tsp. pumpkin pie spice

1 (12 oz.) pkg. butterscotch morsels

1 (7 oz.) jar marshmallow creme

1 c. chopped toasted almonds or pecans

1 tsp. vanilla extract


In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes). Remove from heat, stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla. Mix until well blended. Quickly pour into greased 13 x 9 inch pan, spreading just until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator. Yields 3 pounds.


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