Tuesday, October 23, 2012

2-on-Tuesday: Pumpkin-Butterscotch Fudge

Don't even snarl your nose or stick out your tongue!  This recipe uses Libby's 100% Pure Pumpkin Pack (in a can), but the flavor that comes through is the buttery taste of butterscotch! Mmmmm! 

Pumpkin-Butterscotch Fudge

3 cups Sugar
3/4 cup Butter
1 5 oz can or 2/3 cup Evaporated Milk (NOT Sweetened Condensed Milk)
1/2 cup Solid Pack Pumpkin
1 teaspoon Pumpkin Pie Spice
1 12 oz pkg Butterscotch Morsels
1 7 oz jar Marshmallow Creme
1 teaspoon 
**(optional) 1 cup Pecans, chopped and toasted
  • In heavy saucepan combine sugar, butter, milk, pumpkin and spice
  • Bring to boil, stirring constantly to 234-240 degrees on candy thermometer. May take 10-ish minutes for proper consistent
  • Remove from heat, stir in butterscotch morsels, marshmallow creme, nuts and vanilla
  • Mix well
  • Pour into 9x13 baking dish, spread evenly and allow to cool before cutting

No comments:

Post a Comment