Cooking Instructions

Begin by lining an 8-inch or 9-inch square pan with foil, making certain to butter it generously to prevent sticking.

In a heavy-bottomed 5-quart pot, combine the granulated sugar, brown sugar, unsalted butter, half-and-half (or evaporated milk), canned pumpkin, and the spices. Bring the mixture to a boil over medium to medium-low heat, stirring frequently to guarantee even heating.

Once boiling, continue to cook the mixture while stirring constantly until it reaches the soft ball stage, which is about 235°F on a candy thermometer. This step is essential to achieving the right texture for your fudge.

Remove the pot from heat and immediately stir in the butterscotch chips. Mix until the chips are fully melted and the mixture is smooth.

Next, add the marshmallow creme and vanilla extract to the melted mixture, stirring until everything is well blended and creamy. If desired, fold in the chopped pecans or walnuts for added crunch.

Pour the fudge mixture into the prepared pan, spreading it evenly. Allow it to cool at room temperature until set, then refrigerate for faster setting if needed.

Once the fudge is firm, lift it out of the pan using the foil and cut it into squares for serving.

Extra Tips

For the best results, use a quality candy thermometer to guarantee you reach the correct temperature, as this will prevent the fudge from becoming grainy.

If you prefer a smoother texture, consider blending dates, milk, vanilla, and pumpkin puree before adding the butterscotch chips.

Store any leftover fudge in an airtight container at room temperature for up to a week, or refrigerate for extended freshness.

Experiment with different mix-ins, such as coconut or cinnamon chips, to personalize your fudge! Additionally, this fudge is perfect for fall days and holiday celebrations, making it a delightful treat during the festive season.