Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Sugar
3/4 c Butter
5 1/3 oz Can evaporated milk (2/3
-cup)
1/2 c Canned pumpkin
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
12 oz Package (2 cups)
-butterscotch-flavored
-pieces
7 oz Jar marshmallow creme
1 c Chopped pecans
1 ts Vanilla

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING

This unforgettable fudge from Lorna Brandt of Cherokee, Iowa, was a
winner at the Clay County Fair. The pumpkin adds a unique flavor and
golden color.

1. Butter a 13x9x2-inch baking pan.

2. In a heavy 2-quart saucepan, combine sugar, butter, evaporated
milk, pumpkin, cinnamon, ginger and nutmeg.

3. Bring mixture to a boil, stirring constantly. Reduce heat. Boil
over medium-low heat till mixture registers 234-F (soft-ball stage)
on a candy thermometer, stirring constantly (should take about 25
minutes).

4. Remove from heat and stir in butterscotch pieces till melted. Add
marshmallow creme, nuts and vanilla. Mix till well combined.

5. Pour mixture into prepared pan, spreading evenly. Cool at room
temperature. Cut into squares. Wrap tightly and store in refrigerator.
Makes 3 1/4 pounds.

Source: Midwest Living, August 1995

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