Monday, November 22, 2010

Pumpkin Butterscotch Fudge

Is that pumpkin fudge as good as it looks?  No. It's not. It's way way way better!! You may think you have will power of steel, but if you love pumpkin and cinnamon, you will find this fudge irresistible. I can't walk by the pan without cutting off a small piece. 
I never knew that pumpkin fudge even exited until a couple of years ago when it began popping up on baking blogs. I thought it sounded good, but fudge has always been one of those things that I could take or leave. Most of the recipes I've seen use white chocolate chips. I don't really like white chocolate so I've just always put off making pumpkin fudge. Pumpkin and butterscotch, however are the perfect combo. I made this pumpkin butterscotch pie a couple of years ago and fell in love with the flavors together. With Thanksgiving just around the corner, now is the perfect time to make this fudge!

Pumpkin Butterscotch Fudge
makes 3 1/4 pounds
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
12-ounces (2 cups) butterscotch-flavored pieces
7-ounce jar marshmallow creme
1 cup chopped pecans or walnuts
1 teaspoon vanilla

Butter a 13x9x2" 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. (use care while stirring, the mixture is extremely hot and may sputter and bubble.) Reduce heat. Boil over medium heat till mixture reaches the soft-ball stage, 234 on a candy thermometer, stirring constantly (about 15 minutes).Remove from heat and stir in butterscotch pieces till melted. Add marshmallow creme, nuts and vanilla. Mix until combined.
Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator. 

Even if you've never made fudge before, this recipe is pretty simple. However, I recommend using a candy thermometer to make your fudge. A candy thermometer will help to ensure that you bring the fudge up to the right temp. It's important to get the fudge to the right temperature so you don't end up with a grainy texture.


Laura Keller said...

This sounds absolutely delectable! What could be better this time of year than pumpkin and cinnamon - in fudge form? I can't wait to try it, thanks for sharing!

Stephanie said...

Oh why did you have to post this!? Now I HAVE to try this for Thanksgiving - and just when I thought the planning was over. These sound just terrific! said...

Yummy...Here's a recipe worth cheating!

Les rêves d'une boulangère (Brittany) said...

So inventive!!

The College Baker said...

Wow, this looks amazing! I just went through an entire huge can of pumpkin making various things, but I'll definitely have to buy another so that I can make this. Thanks for the great recipe :)

Meg said...

Wow, that looks amazing, I love butterscotch.

grace said...

ah, i'd totally dig out my candy thermometer for something like this. butterscotch has that power over me... :)

bellini valli said...

I am not sure I could ever have the resistance to stop at just one piece.I'd think of my favourite season with every bute and enjoy it too!!!

EFT for Cancer said...

Very interesting and it seems so yummy! Butterscotch is love.