Spiced Pumpkin Fudge
From the kitchen of Barbie
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Contains nuts, Gluten‑free, Good for parties/potlucks
3 cups sugar
3/4 cups butter or margarine
2/3 cups evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 package (12 ounce) butterscotch morsels
1 jar (7 ounce) marshmallow crème
1 cup chopped toasted almonds
1 teaspoon vanilla
Butter a 13x9 inch cake pan, set aside.
In a heavy saucepan, combine the sugar, butter or margarine, milk, pumpkin and spice.
Bring to a boil, stirring constantly; continue to boil over a medium heat stirring constantly until mixture reaches 234 degrees on a candy thermometer, about 10 minutes.
Remove from heat and stir in butterscotch morsels; add marshmallow crème, nuts and vanilla, mixing until blended.
Quickly pour into a greased pan, spreading just until smooth.
Cool at room temperature, cut into squares.
Store tightly wrapped in the refrigerator.