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Pumpkin Fudge
Nb persons: 0
Yield: about 3 lbs.
Preparation time:
Total time:
Source: newspaper
| 3/4 c. | sugar |
| 3/4 c. | butter |
| 1 (5 1/3 oz.) can | evaporated milk |
| 1/2 c. | pumpkin |
| 1 tsp. | pumpkin spice |
| 1 (12 oz.) pkg. | butterscotch morsels |
| 1 (7 oz.) jar | marshmallow creme |
| 1 c. | chopped toasted almonds |
| 1 tsp. | vanilla |
In a heavy saucepan, combine the sugar, butter, milk, pumpkin and spice. Bring mixture to a boil, simmer on medium heat, stirring constantly to 234 degrees (soft-ball stage, about 10 minutes). Remove from heat, stir in morsels, then the marshmallow creme, nuts and vanilla. Blend well; quickly pou into greased 13x9 pan. Cool. Cut into squares. Wrap tightly and store in the refrigerator.
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