Pumpkin Fudge Recipe

Ingredients

3 cup granulated sugar

3/4 cup butter

5 ⅓ oz evaporated milk

1/2 cup solid pack pumpkin

1 tsp pumpkin pie spice

12 oz butterscotch morsels

7 oz marshmallow creme

1 cup pecans, toasted, chopped

1 tsp vanilla extract

In a heavy saucepan, combine sugar, butter, milk, pumpkin and pumpkin spice.

Cook over medium-high heat. Bring to a boil, stirring constantly until the mixture reaches 234 degrees, for about 15-20 minutes.

Remove from heat. Quickly stir in butterscotch morsels, marshmallow crème, nuts and vanilla.

Mix until well blended. Quickly pour into a greased pan and spread evenly. Cool and cut into little squares.

Seal the candy in an airtight container and keep it at room temperature until ready to eat. It can keep for up to two weeks.