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Notes:
This recipe is very simple, but can be time-consuming. It is well worth it to wait for the fudge to come up to temperature and cool down. Also, refrain from making this on a rainy day…it tends to fail with too much moisture in the air. To decorate for Halloween, dust the finished fudge with Black Onyx cocoa powder.
Directions:
Grease an 8x8in pan and set aside. In a saucepan over high heat, combine the sugar, milk, corn syrup, pumpkin puree and salt. Stir continually until the mixture comes to a boil. Reduce heat to medium and continue boiling. At this point, do not stir. When the mixture comes to 232 degrees F (110 C) on candy thermometer, or forms a soft ball when dropped into cold water, remove from heat. Add pumpkin pie spice, butterscotch extract and butter but do not stir in. Let cool to 110 degrees F (43 C). Beat mixture until thick and it loses some of its gloss. Quickly pour into pan and let set. Cut when firm.
Yields: 64 1x1 inch squares
Thanks to: Janet Johnston, Savory Spice Shop Founder
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