Spicy Pumpkin Fudge

It's a delicious Autumn recipe,

 its also great for gift giving.

Bringing the fudge to a boil

                                     

                                                            Butterscotch Chips!

Letting the butterscotch chips melt

Stirring all the ingredients together

Pouring the fudge into the 9x13

                                                  

SPICY PUMPKIN FUDGE

from allrecipes.com

Ingredients

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

Directions

1. Butter a 9x13 inch pan and set aside.
2. 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.
3. 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.
4. Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
5. 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.

Fudge!!

 ENJOY!!

Report and Comments:
Everything went great! It went very smoothly. There are some things I did differently in this recipe. I prefer pecans over almonds so I used pecans instead. I also didn't have a candy thermometer so after it came to a boil, I put the timer on for 10 minutes and it still turned out great. My brother loved the fudge so much that he brought some to college. I shared some with my friends too, they all thought it was delicious. My family and friends thought it was great!