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This recipe requires a little patience, but it pays off in the end with addictive and unique little bites fudge. Great for holiday treats and gifts.



Ingredients

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.

Directions

Grease an 8x8 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 them 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.

Serving Suggestions

To decorate for Halloween, dust the finished fudge with black onyx cocoa powder.

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Yields

64 squares of fudge

Thanks To

Janet C. Johnston, Savory Spice Shop founder

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Savory Spice Shop Ingredients
Salt Kosher $6.65
Pumpkin Pie Spice (Salt-Free) 1 oz bag $3.30
Butterscotch Extract Natural -2floz $6.15

Nutrition

Dairy-Free
Vegetarian

Items in this Recipe

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"My sister, a local to Bend, has given us two of your boxes of mixed spices, one with cookbook 9(Spice to Plate), over the last two years. I have used every seasoning with every meal and my family have raved about the new flavors. I am now adventuring into Ethiopian cuisine. Love your shop!"
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