Spiced Pumkin Fudge
3 Cups Sugar
3/4 Cup Butter or Margarine
1 (51/3 OZ) CAN (2/3) Cup Evaporated Milk
1/2 Cup Solid Pack Pumpkin
1 Teaspoon Pumkin Pie Spice
1 (12oz) Pkg Butterscotch morsels
1 (7oz) Jar Marshmellow Creme
1 Cup Chopped Toasted Almondsor Pecans
1 Teaspoon Vanilla extract
In heavy saucepan, combine sugar, butter,milk , pumpkin and spice.
Bring to a boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes). Remove from heat , stir in butterscotch morsels.
Add marshmellow creme, nuts and vanilla mix until well blended quickly pour into a 9 x 13 greaded pan, spreading just until even . Cool at room tempature cut into squares. Store tightly wrapped in refrigerator.