Best 2 Butterscotch Pumpkin Fudge Recipes
Indulge in the delightful harmony of pumpkin and butterscotch flavors with our collection of delectable recipes. From the classic Butterscotch Pumpkin Fudge that captivates with its creamy texture and rich, nutty flavor to the innovative Pumpkin Butterscotch Bars that combine a tender crust with a velvety filling, each recipe offers a unique twist on this autumnal flavor combination.
For those seeking a sweet and tangy treat, the Pumpkin Butterscotch Cheesecake Swirl is a symphony of flavors with its creamy cheesecake filling swirled with a vibrant pumpkin-butterscotch mixture. For a touch of sophistication, the Pumpkin Butterscotch Martinis combine pumpkin puree, butterscotch schnapps, and vodka, resulting in an elegant and flavorful cocktail. And for those with a sweet tooth, the Pumpkin Butterscotch Cookies deliver a burst of pumpkin and butterscotch flavors in every bite. Dive into this collection of recipes and embark on a culinary journey that celebrates the essence of fall.
PUMPKIN FUDGE
I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.-Marlene Fudge, Rushville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 pounds.
Number Of Ingredients 12
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
PUMPKIN FUDGE
Make and share this Pumpkin Fudge recipe from Food.com.
Provided by invictus
Categories Candy
Time 25m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Spray a 13 x 9 inches pan with cooking spray and line with wax paper.
- In a medium sized heavy sauce pan add sugar, butter, evaporated milk, spice, and pumpkin.
- Bring to a boil, stirring constantly for ten minutes. Reduce heat to low and add butterscotch chips and vanilla, stirring until chips are melted.
- Remove from heat and add marshmallow creme, beating in until thoroughly combined. Pour into prepared pan refrigerate to set.
Nutrition Facts : Calories 131.6, Fat 5.2, SaturatedFat 3.7, Cholesterol 8.6, Sodium 34, Carbohydrate 21.2, Sugar 19.3, Protein 0.5
Tips:
- Use a heavy-bottomed saucepan to prevent scorching.
- Stir the fudge constantly to ensure even cooking.
- Use a candy thermometer to reach the correct temperature (235°F/113°C).
- If you don't have a candy thermometer, use the cold water test: drop a small amount of fudge into a bowl of cold water. If it forms a firm ball, it's ready.
- Don't overcook the fudge, or it will become grainy.
- Pour the fudge into a prepared pan and let it cool completely before cutting.
Conclusion:
Butterscotch pumpkin fudge is a delicious and easy-to-make treat that is perfect for fall. With its rich, creamy flavor and smooth texture, this fudge is sure to be a hit with everyone. The addition of pumpkin puree and spices gives it a unique and festive flavor that is perfect for Halloween or Thanksgiving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
