Salted Toffee Pumpkin Spice Fudge
Servings 80 pieces
Calories 92kcal
Ingredients
- 3 cup granulated sugar
- 3/4 cup butter [1 1/2 sticks]
- 1/2 tsp salt
- 1 5 oz can evaporated milk
- 1/2 cup pumpkin puree
- 1 10 oz package cinnamon chips
- 1 7 oz oz jar marshmallow cream
- 1 tsp pure vanilla extract
- 1 cup walnut pieces toasted
- 1/3 cup English toffee bits
- coarse sea salt
Instructions
- 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 13 x 9 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 then chill thoroughly before cutting.
- Cut into desired size squares and enjoy.
Nutrition
Serving: 1serving | Calories: 92kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 36mg | Potassium: 11mg | Fiber: 1g | Sugar: 12g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg