Spicey Pumpkin Fudge
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  1. #1
    Registered User captclearance's Avatar
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    Default Spicey Pumpkin Fudge

    Ingredients

    1 cup almonds
    3 cups white sugar
    1 cup butter
    1 (5 ounce) can evaporated milk
    1/2 cup canned pumpkin
    1 teaspoon pumpkin pie spice
    2 cups butterscotch chips
    1 (7 ounce) jar marshmallow creme
    1 teaspoon vanilla extract


    Directions
    Butter a 9x13 inch pan and set aside.
    Preheat oven to 300 degrees F. Arrange almonds on a cookie sheet
    and place in oven to toast. Stir frequently. Do not burn. Remove from
    oven and set aside. In a heavy saucepan, combine sugar, butter, milk,
    pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling
    over medium heat until mixture reaches 234 degrees F on a candy
    thermometer, about 10 minutes. Remove from heat. Stir in butterscotch
    chips. When chips are melted, add marshmallow cream, nuts, and vanilla.
    Mix until well blended. Immediately pour butterscotch mixture into pre-
    pared pan. Spread evenly. Cool at room temperature. Cut into squares,
    and store in the refrigerator in an air-tight container.

  2. #2
    Founder Sara Noel's Avatar
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