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Spiced Butterscotch Fudge

 Spiced Butterscotch Fudge
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.
54 ServingsPrep: 45 min. + cooling

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.

2 of 2

Spiced Butterscotch Fudge (continued)

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.