Pumpkin Butterscotch Fudge Recipe
YIELD
64 squares of fudge
INGREDIENTS
- 2 1/2 cups sugar
- 1 cup milk
- 3 Tbsp. light corn syrup
- 1/2 cup pumpkin puree
- 1/4 tsp. Kosher Salt
- 1 tsp. Pumpkin Pie Spice
- 1 tsp. Natural Butterscotch Extract
- 1/2 cup butter
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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.
Janet C. Johnston, Savory Spice Shop founder
NUTRITION
