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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.
  • Total Time
    Prep: 45 min. + cooling
  • Makes
    About 3-1/4 pounds


  • 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


  • 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.
Nutrition Facts
1 piece: 127 calories, 6g fat (3g saturated fat), 9mg cholesterol, 38mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 1g protein.

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