1. Can I make Butterscotch Pumpkin Fudge ahead of time?

Yes! This fudge is perfect for making ahead. In fact, it needs a few hours in the refrigerator to set, so you can easily prepare it a day or two before you plan to serve it. Just store it in an airtight container at room temperature or in the fridge.

2. Can I substitute the white chocolate chips with another type of chocolate?

Absolutely! If you prefer a different type of chocolate, you can substitute the white chocolate chips with semi-sweet or dark chocolate chips. Keep in mind that the flavor will be slightly different, but it will still be delicious.

3. How do I store leftovers?

To store your leftover Butterscotch Pumpkin Fudge , place it in an airtight container and keep it at room temperature for up to a week. If you want to extend its shelf life, you can refrigerate it for up to 2 weeks.

4. Can I add nuts to the fudge?

Yes, you can! If you enjoy a bit of crunch, consider adding some chopped pecans, walnuts, or almonds to the fudge. You can either mix them into the fudge base before setting or sprinkle them on top before chilling.

Butterscotch Pumpkin Fudge – A Decadent Fall Treat

Name: Butterscotch Pumpkin Fudge
Prep time: 10 min
Cook time: 10 min
Total time: PT-495525H29M46S
Cuisine: American
Ingredients: 2 cups granulated sugar; 1 cup brown sugar, packed; 3/4 cup unsalted butter; 2/3 cup evaporated milk; 1/2 cup canned pumpkin puree (not pumpkin pie filling); 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 2 cups white chocolate chips; 1 jar (7 ounces) marshmallow creme; 1 teaspoon vanilla extract; 1 cup butterscotch chips

Description

Butterscotch Pumpkin Fudge combines the rich flavors of pumpkin, warm spices, and creamy butterscotch. This decadent treat is easy to make, delicious, and embodies the essence of autumn in every bite.

Ingredients

Scale

2 cups granulated sugar
1 cup brown sugar, packed
3/4 cup unsalted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups white chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1 cup butterscotch chips

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Instructions

Prepare the Pan: Line an 8×8-inch square baking pan with parchment paper or lightly grease it. Set aside.
Cook the Fudge Base: In a large saucepan over medium heat, combine the granulated sugar, brown sugar, butter, evaporated milk, pumpkin puree, cinnamon, ginger, nutmeg, and cloves. Stir constantly until the mixture comes to a boil. Continue boiling for 8-10 minutes, stirring constantly to prevent burning.
Add Chocolate and Marshmallow: Remove the saucepan from heat and quickly stir in the white chocolate chips and marshmallow creme until completely melted and smooth. Stir in the vanilla extract until well combined.
Swirl in Butterscotch: Pour the fudge mixture into the prepared pan and spread it evenly. Sprinkle the butterscotch chips over the top of the fudge, then use a knife or spatula to swirl them into the fudge, creating a marbled effect.
Chill the Fudge: Allow the fudge to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for 2-3 hours or until fully set.
Serve: Once the fudge is firm, lift it out of the pan using the parchment paper and cut it into bite-sized squares.

Notes

Stir constantly during the boiling process to prevent burning.
If you prefer a firmer fudge, let it chill for an extra hour in the fridge.
For easier cutting, dip the knife in hot water between slices to prevent the fudge from sticking.
Ensure you use pure canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
Store leftovers in an airtight container at room temperature for up to a week.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 120 kcal
Sugar: 18g
Sodium: 30mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg