Spiced Butterscotch Fudge |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 54 |
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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. 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:
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.
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