Post by chief_cook2 on Oct 10, 2005 8:14:46 GMT -6
Pumpkin Fudge 3 cups granulated sugar 3/4 cups (1-1/2 sticks) butter 1 -5 1/3 oz. can (2/3 cup) evaporated milk 1/2 cup solid pack pumpkin 1 teaspoon pumpkin pie spice 1 -12 oz. package butterscotch morsels 1 7 oz. jar marshmallow creme 1 cup toasted pecans, chopped 1 teaspoon vanilla extract
Butter a 13 x 9-inch pan. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Cook over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 234°, about 15 - 20 minutes. (The mixture MUST reach 234°. It is the Soft Ball stage of candy, and needs to reach that heat for the candy to set up.) Remove from heat; quickly stir in butterscotch morsels, marshmallow crème, nuts and vanilla. Mix until well blended.
Quickly pour into greased pan and spread evenly. Cool and cut into little squares. This will keep it at room temperature for up to two weeks in a covered container.
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