Pumpkin Fudge

Pumpkin Fudge by Better Homes and Gardens Christmas Magazine 2003

3 c sugar
3/4 c butter
5 oz evaporated milk
1/2 c canned pumpkin (use the rest for pumpkin pancakes)
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
10 oz butterscotch pieces
7 oz jar marshmallow creme
1 t vanilla
1/2 c toasted chopped pecans

1. Line 13x9x2 pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
2. In a heavy 2 qy saucepan, combine sugar, butter, milk, pumpkin, cinnamon, ginger, and cloves. Cook and stir over medium-high heat (#7) until mixture boils. Clip candy thermometer to side of pan. Reduce heat to medium-low (#3-4); continue to boil at a moderate, steady rate, stirring constantly, until thermometer registers 234 or mixture reaches soft-ball stage (20-25 minutes ...bubbles get bigger).
3. Remove pan from heat. Stir in butterscotch pieces until melted. Stir in marshmallow creme and vanilla until well combined. Pour mixture into prepared pan, spreading evenly. Sprinkle with pecans. Score into 1" pieces while warm. Chill. When fudge is firm, use foil to lift. Cut into pieces. Makes 3 lbs.

Store: Place in layers separated by waxed paper in airtight container; cover. Store in refrigerator up to 1 week.

In my opinion: This is the best fudge. It is my favorite. I get tons of orders for this fudge each Christmas.