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Pumpkin Fudge
Ingredients
3 cup sugar
3/4 cup butter
1 - 5 1/3 ounce can evaporated milk (2/3 cup)
1/2 cap canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1- 12 ounce package butterscotch flavored pieces (2 cups)
1 7 ounce jar marshmallow crème
1 cup chopped pecans
1 teaspoon vanilla
Method
Butter a 13 by 9 by 2 inch baking pan. In a heavy 2 quart saucepan,
combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and
nutmeg.
Bring mixture to a boil, stirring constantly. Reduce heat. Boil over
medium low heat until mixture
registers 234°F. (soft ball stage) on a candy thermometer, stirring
constantly (about 25 minutes.
Remove from heat and stir in butterscotch pieces until melted. Add
marshmallow crème, nuts, and vanilla. Mix until well combined. Pour
mixture into prepared pan, spreading evenly. Cool at room
temperature. Cut into squares. Wrap tightly and store in
refrigerator.
Yields: 3 1/4 pounds
   
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