#TrueBlue Tailgate Recipe : Pumpkin Butterscotch Fudge

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Week 6 , it feels like fall, the smell of pumpkin is in the air and our Blue Raiders are on a bye as Homecoming week begins! So, how about some comfort food, a blanket for the cooler weather and get ready for the Hilltoppers next weekend!

Ingredients

Notes

This recipe is very simple, but can be time-consuming. It is well worth it to wait for the fudge to come up to temperature and cool down. Also, refrain from making this on a rainy day…it tends to fail with too much moisture in the air.

Directions

Grease an 8×8 pan and set aside. In a saucepan over high heat, combine the sugar, milk, corn syrup, pumpkin puree and salt. Stir continually until the mixture comes to a boil. Reduce heat to medium and continue boiling. At this point, do not stir. When the mixture comes to 232 degrees F (110 C) on candy thermometer, or forms a soft ball when dropped into cold water, remove from heat. Add Pumpkin Pie Spice, butterscotch extract and butter, but do not stir them in. Let cool to 110 degrees F (43 C). Beat mixture until thick and it loses some of its gloss. Quickly pour into pan and let set. Cut when firm.

Serving Suggestions

To decorate for Halloween, dust the finished fudge with black onyx cocoa powder..

Yields

64 squares of fudge

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