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| Spicy Pumpkin Fudge |
"Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite."
Ingredients :
- 1 cup almonds
- 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
Instructions :
| Prep : | Cook : 36M | Ready in : |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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