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Pumpkin Pie Fudge
If you love pumpkin pie, you will love Pumpkin Pie Fudge! Sweet, rich and delicious. A nice treat for the holidays. You can use any kind of nuts - this recipe calls for pecans, but I like walnuts. And you can also substitute white chocolate chips for the butterscotch chips - or make it with a combination. It's a versatile recipe. Enjoy! Ingredients
- 3 cups granulated sugar
- 3/4 cup butter
- 1 (5 1/3 oz.) can evaporated milk
- 1/2 cup solid pack pumpkin
- 1 teaspoon pumpkin pie spice
- 12 ounces butterscotch morsels
- 7 ounces marshmallow creme
- 1 cup toasted pecans, chopped
- 1 teaspoon vanilla extract
Directions
- Line a 3 x 9-inch pan or pyrex dish with foil. Or you can butter it instead of using foil.
- In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice.
- Cook over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 234F (use a candy thermometer - the mixture MUST reach 234F. It is the Soft Ball stage of candy, and needs to reach that heat for the candy to set up.)
- Remove from heat; quickly stir in butterscotch morsels, marshmallow creme, nuts and vanilla.
- Mix until well blended. Quickly pour into greased or lined pan and spread evenly.
- Cool and cut into little squares. Seal the candy in an airtight container and keep it at room temperature or in the refrigerator for up to two weeks.
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Reviews
I tried it after it was frozen in fridge and small piece is good with tea.
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