Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite.
Ingredients
- almonds: 1 cup
- white sugar: 3 cups
- butter: 1 cup
- evaporated milk: 1 can (5 ounce can)
- canned pumpkin: 0.5 cup
- pumpkin pie spice: 1 tsp
- butterscotch chips: 2 cups
- marshmallow creme: 1 jar (7 ounce jar)
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Butter a 9x13 inch pan and set aside.
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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.
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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.
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Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
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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.
