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
1Line 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 238° (soft-ball stage), stirring constantly.
2Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely.
3Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Note
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Total Time
Prep: 20 min. + cooling
Makes 3 pounds (117 servings)
Nutrition Facts
1 piece: 60 calories, 3g fat (2g saturated fat), 4mg cholesterol, 14mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein.