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Pumpkin Pecan Fudge

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Rich and creamy pumpkin pecan fudge flavored with warm pumpkin pie spice, butterscotch, and toasted pecans. A festive bite-sized treat perfect for fall and holiday gatherings.

Ingredients

  • 1 Teaspoon, Plus 3/4 Cup Unsalted Butter (divided)
  • 3 Cups Granulated Sugar
  • 1 Can Evaporated Milk (5 oz)
  • 1/2 Cup Canned Pumpkin Puree
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Package (11 oz) Butterscotch Chips
  • 1 Jar Marshmallow Creme (7 oz)
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Chopped Pecans, Toasted

Instructions

  1. Line a 13×9-inch pan with aluminum foil. Butter the foil with 1 teaspoon of the butter and set aside. In a deep saucepan, combine the granulated sugar, evaporated milk, pumpkin puree, pumpkin pie spice, and remaining butter.
  2. Cook over medium heat, stirring constantly, until a candy thermometer reads 238°F, or the soft-ball stage.
  3. Remove from the heat. Stir in the butterscotch chips, marshmallow creme, and vanilla extract until smooth. Stir in the toasted pecans.
  4. Pour the fudge mixture into the prepared pan and let it cool completely on the countertop.
  5. Use the foil to lift the cooled fudge from the pan. Discard the foil and cut the fudge into 1-inch squares.

Notes

  • For the best texture, use a candy thermometer and cook the mixture to 238°F.
  • Toast the pecans before adding them for a deeper, nuttier flavor.
  • Allow the fudge to cool completely before cutting for clean, neat squares.
  • Store the fudge in an airtight food storage container.

Nutrition

Find it online: https://yumfamilyrecipes.com/pumpkin-pecan-fudge/