Spicy Pumpkin Almond Fudge Recipe
Candy Recipes, Truffle Recipes and Fudge Recipes
Easy and Delicious Gifts From Your Kitchen
Spicy Pumpkin Almond Fudge
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
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 temperature. Cut into squares, and store in the
refrigerator in an air-tight container.
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