Pumpkin Fudge Candy Squares
- 3 C. granulated sugar
- 3/4 C. (1 1/2 sticks) butter
- 1 5 1/3 oz. can (2/3 C.) evaporated milk
- 1/2 C. solid pack pumpkin
- 1 tsp. pumpkin pie spice
- 1 12 oz. package butterscotch morsels
- 1 7 oz. jar marshmallow cream
- 1 C. toasted pecans, chopped
- 1 tsp. vanilla extract
Butter a 13 x 9-inch pan. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Cook over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 234 degrees, about 15 - 20 minutes. (The mixture MUST reach 234 degrees! It is the Soft Ball stage of candy, and needs to reach that heat for the candy to set up.) Remove from heat; quickly stir in butterscotch morsels, marshmallow cream, nuts and vanilla. Mix until well blended. Quickly pour into greased pan and spread evenly. ool and cut into little squares. Seal the candy in an airtight container and keep it at room temperature for up to two weeks.
A candy thermometer is a must with this recipe! It is a cheap baking tool that you can find in most grocery stores (trust me, you'll end up using the thermometer for more than candy recipes). This recipe is great to make with a friend, but can definitely be made solo.