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Pumpkin Butterscotch Fudge

Yields: 64 squares of fudge
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Savory Spice Shop Ingredients
Salt Kosher $3.50
Pumpkin Pie Spice (Salt-Free) 1/2 oz bag $1.70
Butterscotch Extract Natural -2floz $5.50

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 8”x8” 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.

Serving Suggestions:

To decorate for Halloween, dust the finished fudge with Black Onyx cocoa powder.

.

Yields:

64 squares of fudge

Thanks to:

Janet C. Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Pumpkin Butterscotch Fudge

“I am gluten-intolerant and very careful about what I purchase to prepare meals with. Many times, seasonings are loaded with wheat or flours as binding agents. I was thrilled to find your seasonings in all of their natural states.”

-Rebecca I. of San Antonio, TX

Pumpkin Butterscotch Fudge


Yields: 64 squares of fudge

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 8”x8” 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.

Serving Suggestions:

To decorate for Halloween, dust the finished fudge with Black Onyx cocoa powder.

.

Yields:

64 squares of fudge

Thanks to:

Janet C. Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.