Pumpkin Fudge

By Hklbrries

Ingredients

• 3 cups sugar
• 3/4 cup butter
• 1 (5-ounce) can evaporated milk
• 1/2 cup canned pumpkin
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 (10-ounce) package butterscotch chips
• 1 (7-ounce) jar marshmallow cream
• 1/2 tsp vanilla
• 1/2 cup chopped pecans (optional)

Details

Servings 3

Preparation

Step 1

Butter a 9-by-13-inch pan. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon and ginger. Cook and stir over medium-high heat until mixture boils. Clip candy thermometer to side of pan. Reduce heat to medium-low and continue a slow boil, stirring constantly until temperature reaches 225 F. Remove from heat. Working quickly, add butterscotch chips, marshmallow and vanilla. Add pecans if desired. Pour mixture into prepared pan and let cool until set.