Spiced Pumpkin Fudge

• 3 cups sugar
• 34 cup butter
• 1 (6 1/3 ounce) can evaporated milk (2/3C)
• 12 can canned pumpkin
• 1 teaspoon pumpkin pie spice
• 1 (12 ounce) package butterscotch chips
• 1 (7 ounce) jar marshmallow creme
• 1 cup chopped almonds, toasted
• 1 teaspoon vanilla

1. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to a boil, stirring constantly until mixture reaches 234 degrees on a candy thermometer, about 10 minutes.
2. emove from heat and stir in butterscotch morsels.
3. Add marshmallow cream, nuts and vanilla, mixing until well blended.
4. Quickly pour into a greased 13x9 baking pan, spreading until even.
5. Let cool at room temperature and cut into squares.
6. Wrap tightly and store in refrigerator.

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

Taken from www.food.com/recipe/spiced-pumpkin-fudge-45508 (may not work)