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Pumpkin Butterscotch Fudge



This recipe requires a little patience, but it pays off in the end with addictive and unique little bites fudge. Great for holiday treat 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
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
Make this recipe how many times?
Savory Spice Shop Ingredients
Salt Kosher $3.75
Pumpkin Pie Spice (Salt-Free) 1 oz bag $2.95
Butterscotch Extract Natural -2floz $5.50
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