Spiced Pumpkin Fudge

Course : Fudge
Serves: 3 pounds
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3 Cups sugar
1 Cup butter or margarine
5 1/3 ounces evaporated milk
1/2 Cup canned pumpkin
1 Teaspoon pumpkin pie spice
12 ounces butterscotch chips
7 ounces marshmallow creme
1 Cup chopped almonds -- toasted
1 Teaspoon vanilla extract

Preparation / Directions:

In heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234° on a candy thermometer, about 10 minutes. Remove from heat; stir in butterscotch chips. Add marshmallow creme, nuts, and vanilla, mixing until well blended. Quickly pour into a greased 9x13-inch pan, spreading just until even. Cool at room temperature; cut into squares. Store, tightly covered, in refrigerator.


Nutritional Information:

5530 Calories (kcal); 267g Total Fat; (41% calories from fat); 33g Protein; 801g Carbohydrate; 512mg Cholesterol; 1974mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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