Spicy Pumpkin Fudge

Spicy Pumpkin Fudge

76
ranger1 0

"Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite."

Ingredients

{{adjustedServings}} servings 211 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Butter a 9x13 inch pan and set aside.
  2. Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
  3. In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
  4. Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
  5. Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

76
  1. 89 Ratings

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I give this recipe 4 starts but my fudge was worth 5 stars. It's was sooo good but I had to make changes to accomplish it. I read the reviews of others and took some advice from each to create m...

After reading all the reviews, I was a little nervous about trying this recipe however, I was pleasantly surprised at how my fudge turned out. I did cut down the butter to 1/2 cup and increased ...

If you want the pumpkin flavor to come through, use vanilla baking chips or white chocolate chips. Then, the recipe is a 5 star for me. The butterscotch chips are too dominating and the pumkin f...