Welcome to Candy Week.
As the holiday approaches and parties filled with family and friends start filling our calendars, tins filled with homemade candies and cookies are the perfect gift to celebrate this time of year.
I found this recipe in the Taste of Home magazine. While fudge is a go to for my family, I have never stepped outside the box with anything other than a chocolate flavor.
This pumpkin recipe is delicious and taste like a piece of pumpkin pie all wrapped up into a piece of fudge.
Pumpkin Fudge Ingredients:
3/4 cup butter plus 1 teaspoon butter for pan
3 cups sugar
1 can (5oz) evaporated milk
1/2 cup canned pumpkin
1 1/2 teaspoon pumpkin pie spice
1 pkg. (11oz) butterscotch chips
1 jar (7oz) marshmallow creme
1 teaspoon vanilla extract
1 cup chopped pecans
Prepare your pan before beginning. Use a 13 x 9 pan and line it with foil. You will need to butter the foil with the 1 teaspoon of butter set aside.
In a saucepan combine the 3/4 cup butter, sugar, milk, pumpkin and pumpkin spice. Cook over a medium heat with a candy thermometer. Stir constantly and boil mixture until temperature reaches 238° (soft-ball).
Remove from heat and add the butterscotch chips, marshmallow creme and vanilla extract. Stir until combined. Add your choice of nuts. This recipe called for pecans but remember, if you do not like them use walnuts or no nuts at all. The only right way to make a recipe is your way.
Pour everything into your waiting pan. Let cool completely. After mine is cooled I let it sit in the refrigerator over night. I find it is easier to cut when cold. Cut into squares.
This will be fine in the refrigerator for up to a month, if it last that long!
