spicy pumpkin fudge

Ingredients

• Servings: 3
• 1 cup almonds
• 3 cups white sugar
• 1 cup butter
• 1 (5 ounce) can evaporated milk
• 1/2 cup canned pumpkin
• 1 teaspoon spice
• 2 cups butterscotch chips
• 1 (7 ounce) jar marshmallow creme
• 1 teaspoon vanilla extract

Recipe

• 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 temperture. cut into squares, and store in the refrigerator in an air-tight container.