Instructions
HOW TO MAKE PUMPKIN BUTTERSCOTCH FUDGE, IF YOU LIKED IT SAY HELLO
- 2 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1 cup half-and-half
- 1/2 cup canned pumpkin
- 3/4 tsp pumpkin pie spice
- dash of ground cloves
- 12 oz butterscotch chips
- 7 oz marshmallow creme
- 1 tsp vanilla extract
- 1 cup chopped pecans or walnuts optional
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Line an 8-inch or 9-inch square pan with foil.
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Butter the foil generously and set aside.
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Bring sugars, butter, half-and-half, pumpkin, and spices to a boil over medium to medium-low heat in a heavy-bottomed 5 quart pot, stirring frequently.
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Continue cooking, stirring constantly, to the soft ball stage using a candy thermometer, about 235F. I use this digital candy thermometer and highly recommend it!
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Remove from heat and stir in butterscotch chips until fully melted. This takes several minutes.
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Add the marshmallow creme and stir until blended.
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Add the vanilla and nuts and stir until combined.
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Pour into prepared dish and cool.
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Cut into squares and store in an airtight container.
Calories: 97kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 18mg | Fiber: 1g | Sugar: 16g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Ingredients
- 2 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1 cup half-and-half
- 1/2 cup canned pumpkin
- 3/4 tsp pumpkin pie spice
- dash of ground cloves
- 12 oz butterscotch chips
- 7 oz marshmallow creme
- 1 tsp vanilla extract
- 1 cup chopped pecans or walnuts optional
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