Spicy Pumpkin Fudge

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Spicy Pumpkin Fudge to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Spicy Pumpkin Fudge, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup almonds
• 3 cups white sugar
• 1 cup butter
• 1 (5 ounce) can evaporated milk
• 1/2 cup canned pumpkin
• 1 teaspoon pumpkin pie spice
• 2 cups butterscotch chips
• 1 (7 ounce) jar marshmallow
• creme
• 1 teaspoon vanilla extract
• Butter a 9x13 inch pan and set aside.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 300 degrees F (150 degrees C)

Step 2: Technique & Execution

Arrange almonds on a cookie sheet and place in oven to toast

Step 3: Technique & Execution

Remove from oven and set aside

Step 4: Technique & Execution

In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly

Step 5: Technique & Execution

Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes

Step 6: Technique & Execution

Remove from heat