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Spicy Pumpkin Fudge Recipe

Recipe by: ranger1

"Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Butter a 9x13 inch pan and set aside.
  • 2Preheat 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.
  • 3In 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.
  • 4Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
  • 5Immediately 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.
Ingredients
  • 36 servings
  • 211 cals
  • 1 cup almonds
  • 3 cups white sugar
  • 1 cup butter
  • 1 (5 ounce) can evaporated milk
  • 1/2 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 2 cups butterscotch chips
  • 1 (7 ounce) jar marshmallow creme
  • 1 teaspoon vanilla extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    211
    11%
  • Fat:
    10.1
    16%
  • Carbs:
    28.5
    9%
  • Protein:
    1.2
    2%
  • Cholesterol:
    15
    5%

Based on a 2,000 calorie diet

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