TOTAL TIME: Prep: 45 min. + cooling
MAKES: 54 servings


  • 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

Nutritional Facts

1 piece: 127 calories, 6g fat (3g saturated fat), 9mg cholesterol, 38mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. 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.
  2. 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.
Originally published as Spiced Butterscotch Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p138

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PatBell User ID: 2137914 67260
Reviewed Jan. 26, 2012

"I made this candy yesterday, used mini marshmallows and added chocolate toffee bits. It is delicious. Will make again"

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