Pumpkin Pie Fudge Recipe

• 3 cups granulated sugar
• 3/4 cup butter
• 1 (5 1/3 oz.) can evaporated milk
• 1/2 cup solid pack pumpkin
• 1 teaspoon pumpkin pie spice
• 12 ounces butterscotch morsels
• 7 ounces marshmallow creme
• 1 cup toasted pecans, chopped
• 1 teaspoon vanilla extract

1. Line a 3 x 9-inch pan or pyrex dish with foil.
2. Or you can butter it instead of using foil.
3. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice.
4. Cook over medium-high heat.
5. Bring to a boil, stirring constantly until mixture reaches 234F (use a candy thermometer - the mixture MUST reach 234F.
6. It is the Soft Ball stage of candy, and needs to reach that heat for the candy to set up.)
7. Remove from heat; quickly stir in butterscotch morsels, marshmallow creme, nuts and vanilla.
8. Mix until well blended.
9. Quickly pour into greased or lined pan and spread evenly.
10. Cool and cut into little squares.
11. Seal the candy in an airtight container and keep it at room temperature or in the refrigerator for up to two weeks.

granulated sugar, butter, milk, solid pack pumpkin, pumpkin pie spice, butterscotch, marshmallow creme, pecans, vanilla

Taken from cookeatshare.com/recipes/pumpkin-pie-fudge-31880 (may not work)