In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly. Continue boiling over medium heat, stirrying constantly until mixture reaches 234 degrees on candy thermometer, about 10 minutes. Remove from heat; stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla, mixing until well spreading just until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator.
Yield: 3 pounds candy (36 servings)
Approximate values per serving: 176 calories, 8 g fat, 12 mg cholesterol, 23 g carbohydrates, 52 mg sodium, 41 percent calories from fat
From The Arizona Republic 12-7-94 (from Pat Nash)
Your Spiced Pumpkin Fudge is ready. Happy cooking!
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