Butterscotch Spiced Pumpkin Fudge

This fudge is perfect for Halloween, Thanksgiving and Christmas. It makes enough to enjoy with your family and to share with friends.


3 pounds


2 cups granulated (white) sugar
1 cup light brown sugar, packed
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 ounce) evaporated milk
1/2 cup pumpkin
2 teaspoons pumpkin pie spice
1 2/3 cups (11 ounce) butterscotch flavored morsels
1 (7 ounce) jar marshmallow creme
1 cup pecans, chopped
1 1/2 teaspoons vanilla extract


Line a 13 x 9-inch baking pan with aluminum foil, extending foil at least 2 inches over ends of pan. Lightly butter foil; set aside.

In a medium, heavy-duty saucepan combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches soft ball stage or 234°F (112°C) on a candy thermometer.

Remove from heat. Quickly stir in morsels, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan.

Let stand on wire cooling rack for 2 hours or until completely cooled. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into 1-inch squares.

Additional Information

For best results, test the accuracy of the candy thermometer prior to making fudge.


Refrigerate tightly covered.

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