#1180 - Pumpkin Fudge

(by Rachel Guarini - friend)

3 cups white sugar 

3/4 cup butter OR Parkay margarine 

2/3 cups Carnation evaporated milk (NOT condensed) 

1/2 cup Libby's canned pumpkin 

1 tsp. pumpkin pie spice 

1 - 12oz. bag Nestle's butterscotch morsels 

1 - 7oz. jar Fluff marshmallow 

1 cup toasted almonds (chopped) 

1 tsp. vanilla

In a saucepan over medium low heat add white sugar, butter/margarine, evaporated milk, pumpkin, and pumpkin pie spice--stir and bring to a boil (you must stir constantly). Turn heat to medium and keep stirring/cooking--use a candy thermometer until the temperature of the mixture is 234 degrees (takes about 10 minutes once boiling). Remove saucepan from heat--add butterscotch morsels, Fluff, chopped almonds, and vanilla--stir until well blended. Pour hot fudge immediately into a greased 9 x 13 cake pan--use a spatula to spread just until smooth. Let it cool to room temperature, then refrigerate until very firm. Cut into squares.