Pumpkin Fudge

This should be called Pumpkin Pie Fudge! I make this every year...it's a great seasonal gift. Reduce the ginger and cloves if you want to tone down the flavor a bit.

Pumpkin Fudge

Makes 3 pounds

3 cups sugar

¾ cup (1 ½ sticks) butter

1 (5 ounce) can evaporated milk

½ cup canned pumpkin

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

1 (10 ounce) package butterscotch flavor pieces

1 (7 ounce) jar marshmallow crème

1 teaspoon vanilla

½ cup toasted chopped pecans (optional)

Line a 13 x 9 x 2 inch baking pan with foil, extending foil over edges of pan. Butter or spray foil, set aside.

In a heavy, 2 quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and cloves.  Cook and stir over medium-high heat until mixture boils.  Clip candy thermometer to side of pan.  Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring constantly, until thermometer reaches 234 degrees or mixture reaches soft-ball stage, about 20 to 25 minutes.

Remove pan from heat. Stir in butterscotch pieces until melted.  Stir in marshmallow crème and vanilla until well combined.  Pour mixture into prepared pan, spreading evenly.  Sprinkle with pecans.  Score into 1-inch pieces while warm.  When fudge is firm, use foil to lift out of the pan.  Cut fudge into pieces.