Pumpkin Fudge

1. 1

   Spray a 13 x 9 inches pan with cooking spray and line with wax paper.

2. 2

   In a medium sized heavy sauce pan add sugar, butter, evaporated milk, spice, and pumpkin.

3. 3

   Bring to a boil, stirring constantly for ten minutes. Reduce heat to low and add butterscotch chips and vanilla, stirring until chips are melted.

4. 4

   Remove from heat and add marshmallow creme, beating in until thoroughly combined. Pour into prepared pan refrigerate to set.

* Per serving · 4 servings · Values may vary.

No additional tips available.