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Spiced Butterscotch Fudge Recipe

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This butterscotch fudge is a nice change from the more typical chocolate varieties. When I have a craving for a little sweet, this fits the bill.

This recipe is:

Diabetic Friendly

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Spiced Butterscotch Fudge Recipe

Prep: 45 min. + cooling

Yield: 54 Servings

15 30 45

Ingredients

1 tablespoon plus 3/4 cup butter, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 package (10 to 11 ounces) butterscotch chips
1 jar (7 ounces) marshmallow creme
1 cup chopped pecans, optional
1 teaspoon vanilla extract

Directions

Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, milk, pumpkin, cinnamon, nutmeg and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook until a candy thermometer reaches 238° (soft-ball stage), stirring occasionally.
Remove from the heat. Stir in chips until melted. Stir in marshmallow creme, pecans if desired and vanilla. Spread into prepared pan. Cool to room temperature; cover and refrigerate. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Yield: About 3-1/4 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 piece equals 127 calories, 6 g fat (3 g saturated fat), 9 mg cholesterol, 38 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Originally published as Spiced Butterscotch Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p138

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