Pumpkin Fudge

This pumpkin fudge recipe from the book The Perfect Pumpkin was a big hit with the taste testing crew at Discovery Creative. I and a couple of others voted "not my favorite." The good votes filled up the page and someone got a continuation sheet. I personally would have liked to see more pumpkin and therefore more pumpkin taste in it.

Pumpkin Fudge
   From The Perfect Pumpkin

3 cups sugar
3/4 cup butter
1 5oz can evaporated milk
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
12 ounces butterscotch bits
7 ounces marshmallow creme
1 cup chopped nuts (optional)
1 teaspoon vanilla

In a large, heavy saucepan, combine the first 5 ingredients. Stirring constantly, bring to a boil, then reduce the heat and cook to the soft-ball stage (234 degrees F, 115 degrees C), about 25 minutes. Remove from heat and stir in the butterscotch bits. Add the remaining ingredients. Blend well and spread evenly in a buttered 9 x 13-inch pan. Cool and cut into squares. Wrap tightly and store in the frig.

I used pecans and toasted the nuts before adding them. I have another recipe for pumpkin fudge and will try it later in the year.

Notice the cute little bird on this plate, a gift from my daughter.