Ingredients for Spiced Pumpkin Fudge
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- Evaporated Milk
- Canned Pumpkin
- Pumpkin Pie Spice
- Butterscotch Chips
- Marshmallow Creme
- Almonds
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spiced Pumpkin Fudge? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spiced Pumpkin Fudge
- In a heavy-bottomed saucepan, combine 2 cups granulated sugar, 1 cup (2 sticks) unsalted butter, 1/2 cup evaporated milk, 1 (15 ounce) can pumpkin puree, and 2 teaspoons pumpkin pie spice.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly with a wooden spoon or heat-resistant spatula. Continue to boil, stirring constantly, until a candy thermometer reads 234°F (soft-ball stage), about 10-12 minutes. Be diligent in stirring to prevent scorching.
- Remove the saucepan from the heat and immediately stir in 1 cup butterscotch morsels until completely melted and incorporated.
- Add 1 cup marshmallow cream, 1/2 cup chopped pecans or walnuts (or your favorite nut), and 1 teaspoon vanilla extract. Stir until completely smooth and well combined.
- Quickly pour the fudge mixture into a greased 13x9 inch baking pan. Spread evenly with a spatula.
- Let the fudge cool completely at room temperature, about 2-3 hours, or until set.
- Once completely cool, cut into squares and store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
1244g
Fat
305g
Carbs
115g