Butterscotch Pumpkin Fudge Recipes

BUTTERSCOTCH PUMPKIN FUDGE

Butterscotch Pumpkin Fudge image

Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. -Kathleen Henne, Camp Hill, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 3 pounds (117 servings).

Number Of Ingredients 9

Ingredients

1 teaspoon plus 3/4 cup butter or margarine, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1/2 cup canned pumpkin
1 to 2 teaspoons pumpkin pie spice
1 package (11 ounces) butterscotch chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1 cup chopped almonds or pecans, toasted

Steps:

Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN FUDGE

Pumpkin Fudge image

I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.-Marlene Fudge, Rushville, Indiana

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 3 pounds.

Number Of Ingredients 12

Ingredients

1 tablespoon plus 3/4 cup butter, divided
2 cups sugar
3/4 cup packed brown sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1 package (10 ounces) cinnamon baking chips
1 jar (7 ounces) marshmallow creme
1 cup chopped pecans, divided
1 teaspoon vanilla extract

Steps:

Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

PUMPKIN FUDGE

Pumpkin Fudge image

Make and share this Pumpkin Fudge recipe from Food.com.

Provided by invictus

Categories Candy

Time 25m

Yield 48 serving(s)

Number Of Ingredients 8

Ingredients

3 cups sugar
3/4 cup butter or 3/4 cup margarine
1 (2/3 cup) can evaporated milk
1 teaspoon pumpkin pie spice (1/4 each nutmeg, ginger, allspice, and cinnamon)
3/4 cup pumpkin
12 ounces butterscotch chips
1 teaspoon vanilla flavoring
1 (7 ounce) jar marshmallow creme

Steps:

Spray a 13 x 9 inches pan with cooking spray and line with wax paper.
In a medium sized heavy sauce pan add sugar, butter, evaporated milk, spice, and pumpkin.
Bring to a boil, stirring constantly for ten minutes. Reduce heat to low and add butterscotch chips and vanilla, stirring until chips are melted.
Remove from heat and add marshmallow creme, beating in until thoroughly combined. Pour into prepared pan refrigerate to set.

Nutrition Facts : Calories 131.6, Fat 5.2, SaturatedFat 3.7, Cholesterol 8.6, Sodium 34, Carbohydrate 21.2, Sugar 19.3, Protein 0.5

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