Spiced Pumpkin Fudge
3/4 C. butter
3 C. sugar
2/3 C. evaporated milk
1/2 C. canned pumpkin
1 t. pumpkin pie spice
2 C. butterscotch baking chips
7 oz. jar marshmallow cream
1 C. chopped toasted almonds or desired nuts
1 t. vanilla
In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234° F. on candy thermometer.
Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla.
Pour into buttered 9 x 13 or larger pan. cool completely, cut into squares.
Makes about 3 lbs. candy.
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