Ingredients
Scale
- 1 cupcanned pumpkin puree
- 1 cupbutterscotch chips
- 1/2 cupsweetened condensed milk
- 1/4 cupunsalted butter
- 1 teaspoonvanilla extract
- 1/2 teaspoonground cinnamon
- 1/4 teaspoonground nutmeg
- 1/4 teaspoonground ginger
- A pinch of salt
- Optional: chopped nuts for topping
Instructions
- Prepare the Pan:Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Melt the Ingredients:In a medium saucepan, combine the butterscotch chips, sweetened condensed milk, and butter. Cook over medium heat, stirring constantly, until the butterscotch chips and butter are completely melted and the mixture is smooth.
- Add the Pumpkin and Spices:Remove the saucepan from the heat and stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
- Set the Fudge:Pour the mixture into the prepared baking pan and spread it evenly with a spatula. If you like, sprinkle chopped nuts over the top of the fudge for added texture and flavor.
- Chill:Refrigerate the fudge for at least 2 hours, or until it is firm and set.
- Cut and Serve:Once set, lift the fudge out of the pan using the parchment paper and cut it into squares. Enjoy your homemadeButterscotch Pumpkin Fudge!