Spicy Pumpkin Fudge


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This is a rich, nice treat for Halloween parties or even Thanksgiving!

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elizabethton, tn 37643


  • 1 C. walnuts (or other nuts)
  • 3 C. white sugar
  • 1 stick butter
  • 1 5-oz. can evaporated milk
  • 1/2 C. canned pumpkin
  • 1 tsp. pumpkin pie spice
  • 2 C. butterscotch chips (or cinnamon chips)
  • 1 7-oz. jar marshmallow cream
  • 1 tsp. vanilla extract

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Butter a 9x13-inch pan and set aside. In a heavy saucepan, combine saugar, butter, milk, pumpkin and spice. Bring to boil, stirring constantly. Continue boiling over medium heat until the mixture reaches 234 degrees on candy thermometer (about 10 minutes).  Remove from heat. Stir in butterscotch chips, then add marshmallow cream, nuts and vanilla, and mix until blended. Immediately pour mixture into pan and spread evenly. Cool at room temperature. Cut into squares and refrigerate in airtight container.

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