Spicy Pumpkin Fudge
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Almond3 cups
White Sugar1 cup
Butter140 g
Evaporated Milk (can)1 cup
Pumpkin (canned)1 tsp
Pumpkin Pie Spice2 cups
Butterscotch Chips200 g
Marshmallow Creme (jar)1 tsp
Vanilla ExtractDirections:
1
Butter a 9x13 inch pan and set aside
2
Preheat oven to 300 degrees F (150 degrees C)
3
Arrange almonds on a cookie sheet and place in oven to toast
4
Stir frequently
5
Do not burn
6
Remove from oven and set aside
7
In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly
8
Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes
9
Remove from heat
10
Stir in butterscotch chips
11
When chips are melted, add marshmallow cream, nuts, and vanilla
12
Mix until well blended
13
Immediately pour butterscotch mixture into prepared pan
14
Spread evenly
15
Cool at room temperture
16
Cut into squares, and store in the refrigerator in an air-tight container