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Pumpkin Fudge II

3 Cups Sugar
3/4 Cup Butter
1 (5-1/3-oz.) Can Evaporated Milk (2/3 Cup)
1/2 Cup Canned Pumpkin
1/2 teas. Watkins Cinnamon
1/4 teas. Watkins Ginger
1/4 teas. Watkins Nutmeg
1 (12-oz.) Package (2 Cups) Butterscotch-Flavored Pieces
1 (7-oz.) Jar Marshmallow Crème
1 Cup Chopped Pecans
1 teas. Watkins Vanilla, Double Strength Original

Butter a 13 x 9 x 2-inch baking pan. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat till mixture registers 234°soft-ball stage on a candy thermometer, stirring constantly about 25 minutes. Remove from heat and stir in butterscotch pieces till melted. Add marshmallow crème, nuts and vanilla. Mix till well combined. 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.

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