Salted Toffee Pumpkin Spice Fudge

Salted Toffee Pumpkin Spice Fudge – This salted toffee pumpkin spice fudge is a true seasonal delicacy.  It’s high on my list of favorite ways to use the flavor of pumpkin in desserts.  In my opinion, pumpkin has many uses and shouldn’t just be limited to traditional pie.  Don’t misunderstand, I love pumpkin pie, but, there are so many other ways to enjoy it, too.

It never fails, as soon as Labor Day passes pumpkin starts showing up in coffee shops, pastry shops and cafes everywhere.  It’s always been a welcome sight for me.  If you’ve never tried it in the form of fudge, I’m happy to share my recipe with you featuring a sweet and salty toffee twist.  It’s superb.

Ingredients you’ll need:
3 cup granulated sugar
3/4 cup butter [1 1/2 sticks]
1/2 tsp salt
1 [5] oz evaporated milk
1/2 cup pumpkin puree
1 [10] oz package cinnamon chips
1 [7] oz jar marshmallow cream
1 tsp pure vanilla extract
1 cup walnut pieces, toasted
1/3 cup English toffee bits
coarse sea salt

Directions:
Preheat the oven to 350°F.  Spread the walnuts in a  single layer on a baking sheet.  Toast for 6-8 minutes then set aside to cool.  Generously butter the bottom and sides of a 9 x 13 inch pan or line with aluminum foil and butter the foil.  In a heavy bottomed saucepan, melt together the granulated sugar, butter, salt, milk and pumpkin puree.  Cook over medium heat until the  ingredients have melted and the sugar has dissolved.  Using a candy thermometer, continue to cook until soft ball stage approximately 234°F.  [around 20 minutes]

Remove from the heat and add the cinnamon chips and vanilla extract.  Stir until the chips have melted.  Add the marshmallow cream and toasted walnuts.  Work quickly the fudge will begin to set up.

Pour into the buttered pan and spread evenly.  Sprinkle the top with toffee bits and a sprinkle of coarse sea salt.  Gently press into the top of the soft fudge.  Allow to sit until cooled to room temperature. Cut into desired size squares.  Yield: 80 pieces [yield may vary]

Salted Toffee Pumpkin Spice Fudge

 

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Author: Melissa Sperka

Serves: 80 pieces

Ingredients

• 3 cup granulated sugar
• ¾ cup butter [1½ sticks]
• ½ tsp salt
• 1 [5] oz evaporated milk
• ½ cup pumpkin puree
• 1 [10] oz package cinnamon chips
• 1 [7] oz jar marshmallow cream
• 1 tsp pure vanilla extract
• 1 cup walnut pieces, toasted
• ⅓ cup English toffee bits
• coarse sea salt

Instructions

1. Preheat the oven to 350°F. Spread the walnuts in a single layer on a baking sheet. Toast for 6-8 minutes then set aside to cool.
2. Generously butter the bottom and sides of a 9 x 13 inch pan or line with aluminum foil and butter the foil.
3. In a heavy bottomed saucepan, melt together the granulated sugar, butter, salt, milk and pumpkin puree. Cook over medium heat until the ingredients have melted and the sugar has dissolved.
4. Using a candy thermometer, continue to cook until soft ball stage approximately 234°F. [around 20 minutes]
5. Remove from the heat and add the cinnamon chips and vanilla extract. Stir until the chips have melted.
6. Add the marshmallow cream and toasted walnuts. Work quickly the fudge will begin to set up.
7. Pour into the buttered pan and spread evenly.
8. Sprinkle the top with toffee bits and a sprinkle of coarse sea salt. Gently press into the top of the soft fudge.
9. Allow to sit until cooled to room temperature.
10. Cut into desired size squares.

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