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Test Kitchen Approved

Pumpkin Butterscotch Fudge

Recipe By Janet C. Johnston, Savory Spice Shop founder

Recipe By Janet C. Johnston, Savory Spice Shop founder

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.

Serving Suggestions

To decorate for Halloween, dust the finished fudge with Black Onyx Cocoa Powder.

Recipe 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.

Ingredients

2.5 cups sugar

1 cups milk

3 Tbsp. light corn syrup

½ cups pumpkin puree

¼ tsp. Kosher Salt



½ cups butter

Savory Spice ingredients in this recipe

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.