Spiced Pumpkin Fudge

• 3 c. sugar
• 3/4 c. butter or margarine
• 2/3 c. evaporated milk
• 1/2 c. pumpkin
• 1 tsp. pumpkin pie spice
• 1 (12 oz.) pkg. butterscotch flavored morsels
• 1 (7 oz.) jar marshmallow cream
• 1 c. chopped nuts (optional)
• 1 tsp. vanilla

1. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice.
2. Bring to a boil, stirring constantly.
3. Continue boiling over medium heat, stirring constantly until mixture reaches 234u0b0 farenheit on candy thermometer, about 10 minutes.
4. Remove from heat and stir in butterscotch morsels.
5. Add marshmallow cream, nuts and vanilla, mixing until well blended.
6. Quickly pour into a greased 13 x 9-inch baking pan, spreading just until even.
7. Cool at room temperature; cut into squares.
8. Store, tightly wrapped, in refrigerator.
9. Yield: 3 pounds of candy.

sugar, butter, milk, pumpkin, pumpkin pie spice, butterscotch flavored morsels, marshmallow cream, nuts, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333124 (may not work)