Butterscotch Spiced Pumpkin Fudge
2 cups granulated sugar
1 cup light brown sugar, packed
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 ounce) evaporated milk
1/2 cup pumpkin
2 teaspoons pumpkin pie spice
1 2/3 cups (11 ounce) butterscotch flavored morsels
1 (7 ounce) jar marshmallow creme
1 cup pecans, chopped
1 1/2 teaspoons vanilla extract
Line a 13" x 9" baking pan with aluminum foil, extending foil at least 2" over ends of pan. Set aside.
In a medium, heavy-duty saucepan combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches soft ball stage or 234°F to 240°F on a candy thermometer.
Remove from heat. Quickly stir in morsels, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan.
Let stand on wire rack for 2 hours or until completely cooled. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into 1" squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
Refrigerate tightly covered.
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