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My review
Spicy Pumpkin Fudge
ranger1
"Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite."
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Ingredients
servings 211 calsOriginal recipe yields 36 servings (3 dozen squares)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Butter a 9x13 inch pan and set aside.
- Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
- In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
- Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
- Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 211 calories; 10.1 g fat; 28.5 g carbohydrates; 1.2 g protein; 15 mg cholesterol; 63 mg sodium. Full nutrition
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Reviews
Read all reviews 7790 Ratings
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Most helpful positive review
12/27/2007
I give this recipe 4 starts but my fudge was worth 5 stars. It's was sooo good but I had to make changes to accomplish it. I read the reviews of others and took some advice from each to create m...
Most helpful critical review
9/7/2010
I don't understand what happened to my batch of pumpkin fudge. I boiled it for over a half hour, stirring constantly, and it wouldn't go over 220. I let it boil for ten minutes, without stirri...
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12/27/2007
I give this recipe 4 starts but my fudge was worth 5 stars. It's was sooo good but I had to make changes to accomplish it. I read the reviews of others and took some advice from each to create m...
9/30/2007
After reading all the reviews, I was a little nervous about trying this recipe however, I was pleasantly surprised at how my fudge turned out. I did cut down the butter to 1/2 cup and increased ...
3/15/2007
If you want the pumpkin flavor to come through, use vanilla baking chips or white chocolate chips. Then, the recipe is a 5 star for me. The butterscotch chips are too dominating and the pumkin f...
9/30/2007
This was such a unique fudge! It's very existence warrants 5 stars even if I made some changes. Okay, so here they are: I used rice krispies instead of almonds. After absorbing the moisture o...
12/5/2005
Used white chocolate chips. Would have been wonderful, if it would have ever set up. Tried to make it 3 separate times. Will try one more time before giving up on the recipe. Follow Up. 11/1...
6/16/2007
This is a great recipe! I halfed the butter, left out a cup of sugar, and used half white choc. chips instead of all butterscotch. I also left out the almonds (didn't have any) but I threw in so...
11/22/2005
This was the first time I made fudge - even without a thermometer! (Boiled it for 10 minutes.) I used cinnamon chips instead of butterscotch because I like a lot of spice, and the fudge came out...
10/29/2006
I really liked this recipe, though it took 2 attempts. The first time, it just didn't set. The second time I used only one stick of butter. As suggested by others, I used 1 cup of butterscotc...
12/6/2006
I started making this last year at Thanksgiving and it has been a hit every time. Be extremely careful with the 234 degree temp or it won't be the right consistency. I always use 1 c. buttersc...