Spicy Pumpkin Fudge
1 cup almonds
3 cups white sugar
1 cup butter or margarine
1 (5.33 ounce) can or 2/3 cup evaporated milk
1/2 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1 (12 ounce) package butterscotch chips
1 (7 ounce) jar marshmallow cream
1 teaspoon vanilla extract
Butter a 9x13 inch pan and set aside.
Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie
sheet and place in oven to toast. Stir frequently.. Do not burn. Remove from
oven and set aside.
In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring
to a boil, stirring constantly. Continue boiling over medium heat until
mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about
10 minutes..
Remove from heat. Stir in butterscotch chips. When chips are melted, add
marshmallow cream, nuts, and vanilla. Mix until well blended.
Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool
at room temperature. Cut into squares, and store in the refrigerator in an
air-tight container.
Makes 3 dozen squares
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment