6 Weeks Of Fudge - Week 1: Pumpkin Pie Fudge

The Holiday season just seems to call for fudge.  It's an easy to make candy with so many possible flavor combinations that may be able to please everyone.  Because of this, I decided to do 6 weeks of fudge - sharing 6 weeks of flavorful recipes.  The nice thing with fudge is that it freezes really well so you can make it now, throw it in the freezer, and at the Holidays pull together a beautiful fudge platter with little effort.

Pumpkin Pie Fudge
makes 1 - 9x13 pan

3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1/2 cup pumpkin puree {not pumpkin pie filling}
1 teaspoon pumpkin pie spice {if you don't have any, the recipe for homemade spice mix is here}
12 ounces butterscotch chips
7 ounces marshmallow crème
1 cup chopped nuts {walnuts, almonds, etc.}
1 teaspoon vanilla extract

Butter a 9"x13" baking pan.  Set aside.

In a large saucepan over medium heat, combine the sugar, butter, evaporated milk, pumpkin and spice.  Cook, stirring constantly, until sugar is dissolved, washing down the pan frequently with a pastry brush dipped in hot water to remove sugar crystals. 

Bring mixture to a boil and insert candy thermometer.  Continue boiling, stirring constantly, until mixture reaches 238 degrees Fahrenheit {soft ball stage}, about 10 minutes.

Remove from heat and add the butterscotch chips.  Stir until melted.  Add the marshmallow crème, nuts and vanilla extract, stirring until well blended.

Quickly pour into the prepared pan.  Allow to cool at room temperature until set.  Cut into squares.  Store in a tightly covered container in the refrigerator for up to 1 week.  For longer storage, freeze up to 2 months in a freezer-safe container.


Our Neck of the Woods said...

Oh my, this sounds so decadent and delicious! I've never had pumpkin fudge before. I love the idea of freezing it so you can make it now and serve later! Awesome!

Gardeningbren said...

Oh I have to make this!! and it freezes!! Wonderful.