I’ve decided that some people just have “the touch” when it comes to fudge. (I’m super jealous of those people, FYI! haha) After lots of flops with “no fail” recipes – despite my fancy digital thermometer! – I only rarely try fudge recipes anymore BUT I decided to be brave and give this pumpkin fudge recipe a try…and it actually turned out good! 🙂 If you don’t have a candy thermometer, I’d be hesitant to give this recipe a try because I’ve found the amount of time it takes to reach the soft-ball stage can be quite variable. Making sure you get your sugar mixture to the soft-ball stage is the only (semi-)hard part about this recipe though! All the other steps are very easy and the combination of the butterscotch chips and the pumpkin pie spice is delicious. I had lots of taste-testers and it was a hit with everyone. It’d be a great gift to take your Thanksgiving host or if we jump ahead a little, a nice addition to your Christmas goodies :). Enjoy!
{Easy} Pumpkin Butterscotch FudgeÂ
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup butter (not margarine!)
2/3 cup evaporated milk
1/2 cup pumpkin puree
2 tsp pumpkin pie spice
11 oz bag butterscotch chips
1 jar (7 oz.) marshmallow crème
1-1/2 tsp vanilla extract
1. Line 10-inch square baking pan (at least 9-inch or up to 9×13) with foil.
2. Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
3. Quickly in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.
*from Very Best Baking
