Pumpkin Fudge
"A Melt In Your Mouth Wonder"
Suellyn Nanney

3 cups of sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup pumpkin (Portion the rest into 1/2 cups and freeze)
1 tsp. pumpkin-pie spice
1 package (12 oz) butterscotch chips
1 cup chopped, toasted almonds
1 jar (7 oz) marshmallow creme
1 tsp vanilla

In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to a boil, stirring constantly. Continue boiling over medium heat, stirring constantly until mixture reaches 234 degrees on a candy thermometer, about 10 minutes. Remove from heat; stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla, mixing until well blended. Quickly pour into greased 13 x 9 inch baking pan, spreading until even. Cool at room temperature; cut into small squares. Store tightly wrapped in refrigerator.

My family does not like the nuts so I use almond extract instead of vanilla.


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