Butterscotch Pumpkin Fudge

I attempted make fudge once before and while it tasted good, the consistency was a bit off. It never hardened and was a bit of a soft mess. That was probably due to the fact that it was a quick fudge that didn’t involve boiling the mixture to the soft ball stage of candy-making. For this Butterscotch Pumpkin Fudge though the consistency was spot on and it was delicious.

I began by lining a 9×13 baking dish with aluminum foil leaving a large enough overhang to make it easy to remove the fudge once it was done. I coasted the foil with softened butter and then got to make the fudge. In a medium saucepan I combined additional butter with sugar, evaporated milk, pumpkin puree and pumpkin pie spice and heated it over medium heat until it reached a temperature of 240 F, stirring it constantly. This took about 10 minutes. Once the mixture was at the right temperature, I removed it from the heat and stirred in butterscotch chips, marshmallow crème and vanilla extract. Once the mixture was smooth, I then stirred in chopped pecans. If you are not a fan of butterscotch chips you could swap it out for cinnamon chips. Once everything has been well incorporated, I poured it into my prepared pan and let it sit overnight so it could cool and set.

Once the fudge was set, I removed it from the dish and sliced it into 1-inch squares.

Butterscotch Pumpkin Fudge

Ingredients:

1 tablespoon plus 3/4 cup unsalted butter (cube the 3/4 cup)

3 cups sugar

1 5 oz. can evaporated milk

1/2 cup pumpkin puree

2 teaspoons pumpkin pie spice

1 11oz. package butterscotch chips

1 7 oz. jar marshmallow crème

1 teaspoon vanilla extract

1 cup chopped pecans

 

Directions:

Line a 13 x 9 baking dish with aluminum foil leaving an overhang. Butter the aluminum foil with the tablespoon of butter and set aside.

In a medium saucepan combine the sugar, milk, pumpkin, pumpkin pie spice and the remaining butter. Cook over medium heat until a candy thermometer reads between 238 F and 240 F (soft ball stage), stirring constantly.

Remove the pan from the heat and stir in the butterscotch chips, marshmallow crème and vanilla extract until smooth. Stir in the nuts. Pour into the prepared dish. Cool completely.

Once cool, remove the fudge from the pan by lifting it by the overhang foil. Discard the foil and cut the fudge into 1-inch square. Store in an airtight container lined with waxed paper.

Recipe from Taste of Home

One thought on “Butterscotch Pumpkin Fudge

  1. Pingback: Pumpkin Sugar Cookies | Bead Yarn & Spatula

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