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Spicy Pumpkin Fudge
Spicy Pumpkin Fudge
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Irresistible twist on classic fudge, a beloved family recipe.
Ingredients:
  • 1 cup butter
  • 1 cup almonds
  • 3 cups white sugar
  • 1 (5 ounce) can evaporated milk
  • 0.5 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 2 cups butterscotch chips
  • 1 (7 ounce) jar marshmallow creme
Instructions:
  • Prepare a 9x13 inch pan by generously coating it with butter, then set it aside.
  • Preheat the oven to 300 degrees F (150 degrees C). Toast almonds on a cookie sheet, stirring frequently to avoid burning. Remove from oven and set aside.
  • In a sturdy saucepan, mix together sugar, butter, milk, pumpkin, and spice, and bring to a lively boil while stirring constantly. Boil over medium heat until the mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, approximately 10 minutes.
  • Take the mixture off the stove. Gently fold in the indulgent butterscotch chips until fully melted, then incorporate the marshmallow cream, nuts, and vanilla. Stir passionately until everything is perfectly combined.
  • Pour the butterscotch mixture into the prepared pan, ensuring it's spread evenly. Let it cool at room temperature, then cut into squares and store in the refrigerator in an air-tight container.

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