Published: by Absolutely Recipes, in the recipes category.

Butterscotch & Pumpkin Fudge Recipe.

Ingredients:

1 TSP plus 3/4 cup butter or margarine, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1/2 cup canned pumpkin
1 to 2 TSPs pumpkin pie spice
1 package (11 ounces) butterscotch chips
1 jar (7 ounces) marshmallow creme
1 TSP vanilla extract
1 cup chopped almonds or pecans, toasted

Recipe Instructions:

Line a 13x9" pan with foil.
Butter foil with 1 TSP butter; set aside.
In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter.
Cook over medium heat until candy thermometer reads 238 degrees (soft-ball stage), stirring constantly.

Remove from the heat.
Stir in the chips, marshmallow creme and vanilla until smooth.
Stir in nuts.
Pour into prepared pan.
Cool completely.

Using foil, lift fudge out of pan.
Discard foil; cut fudge into 1" squares.
Store in an airtight container.

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