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Pumpkin Butterscotch Fudge

Yields: 64 squares of fudge
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

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

“We just got a box of spices from you guys this week. Opening it and smelling everything was one of the highlights of my week. I'm looking forward to getting back in the kitchen to play with some of the new stuff we ordered.”

-Ryan M. of Astoria, NY

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.