Pumpkin Fudge

• 1 teaspoon 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 teaspoons pumpkin pie spice
• 1 package (11 ounces) butterscotch chips
• 1 jar (7 ounces) marshmallow creme
• 1 teaspoon vanilla extract
• 1 cup chopped almonds or pecans, toasted

1. Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon 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 238u0b0 (soft-ball stage), stirring constantly.
2. Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely.
3. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

butter, sugar, milk, pumpkin, pumpkin pie spice, butterscotch chips, marshmallow creme, vanilla, almonds

Taken from www.tasteofhome.com/recipes/pumpkin-fudge-2/ (may not work)