Pumpkin Fudge
This fudge makes a perfect sweet treat after a special fall meal.
Recipe Details
Servings: 48 servings (3 pounds in all)
Calories: 149kcal
Ingredients
- 3 cups granulated white sugar
- ¾ cup salted butter, melted
- ⅔ cup evaporated milk
- ½ cup canned pure (unsweetened) pumpkin
- 2 tablespoons light corn syrup
- 1 teaspoon pumpkin pie spice
- One 12 ounce package white chocolate morsels (chips)
- One 7 ounce jar marshmallow crème
- 1 cup chopped pecans, toasted (optional)
- 1 teaspoon vanilla extract
Instructions
- Line a 9 inch square pan with aluminum foil. Spray with nonstick spray.
- Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
- Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.
- Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Nutrition
Serving: 1serving, Calories: 149kcal, Carbohydrates: 22g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 10mg, Sodium: 34mg, Potassium: 47mg, Fiber: 0.3g, Sugar: 20g, Vitamin A: 498IU, Vitamin C: 0.2mg, Calcium: 27mg, Iron: 0.1mg
Since I found this recipe last fall I have made it several times. It is a winner! It is very sweet so you can use a pan larger than 9×9. thanks for this tasty fudge recipe.
Is there anything I can do to salvage this??? I really like all things pumpkin and was excited to find this recipe. I am going on a sisters trip next week and wanted to take this along. Well, I’m not sure if it was because I did not have a candy thermometer or not, but it hasn’t hardened. I bought ingredients for a double batch so I am really out a lot of time and money. I did follow the directions and cooked it for the 12 minutes, and as a back up, I did use my meat thermometer just to see the temp. I registered well over 200 degrees, so I thought this would be fine. Oh, well. Live and learn. I guess I need to invest in a candy thermometer.
eek, sorry it didn’t work out. Fudge can be tricky sometimes, and it all has to do with the temperature.
I just finished making this. It turned out perfect. My daughter doesn’t like standard chocolate fudge flavors, so this was a hit! Thanks for the recipe. 🙂
I’ve been making fudge now for about 5 years, don’t be afraid to tweek the recipe a little bit. I’ve been able to come up many of different flavors including eggnog that came out awesome. As for it not coming out right, make sure it reaches that criticle temp of 234, then add the marshmallow cream and chips. It doesn’t hurt to put the pan back on the burner, on low, while your mixing in the chips to get the fudge to melt and mix nicely.
Second fudge recipe I have tried this week. First one stayed as soup. I assumed I didn’t get it hot enough. Followed this recipe exactly, used a candy thermometer this time. Temp got up to 245, took it off the range, mixed in the mallow and the chips. The mallow was slow to mix in , the chips took for forever, and there were still some tiny bits. Its been sitting for well over two hours, and it’s thick soup now. All the pecans floated to the top. I will leave it until tomorrow, the stuff that remained in the saucepan is dried and firm. But I am not holding out much hope. I would think getting it closer to hard candy temp for a sec would not make it set so loosely. So far, the only fudge I have ever had luck with is the Fantasy Fudge recipe on the side of the marshmallow creme.
Did it get firm for you?
I’m adding this to my foodie gift giving line-up…it looks delish!
Awesome! Love this fudge! I took a batch for my coworkers and they really liked it! So yummy.
My oh my this fudge was TASTY! It was very rich and sweet, but I couldn’t help but snack on this fudge throughout the whole day, every day that I had it in my kitchen. I even had to give half of it away or I would’ve eaten the whole pan myself! The people on the receiving end loved it too.
Pumpkin fudge sounds awesome! i am making it right now! Yum
These sound really yummy but here in Australia we don’t have canned pumpkin or pumpkin pie spice or marshmallow cream so I won’t be able to make them.. unfortunately. Someone needs to set up an American grocery store in Sydney.. or is there one?
Too sweet? One teaspoon of salt will do the trick!
I am wondering if these need to be refridgerated – does anyone know?
No, it does not.
A professional candy maker told me to check my candy thermometer each time before making candy because candy thermometers are not always accurate. Bring some water to a boil (it boils at 212) and watch the thermometer to see when it boils according to the thermometer. If the thermometer shows it boils at a different number you’ll need to either add or subtract the same number of degrees to the soft ball stage number, 234. Hope this helps.
I made this yesterday and like a lot of you folks I found it to be very smooth and not really pumpkin tasting to be honest? I used a candy thermometer and it turned out well but I felt the white choc chips over road the pumpkin taste.
I just made this fudge Saturday for my family’s Thanksgiving. It was delicious and had a very smooth consistency. My family loved it! I appreciated that you gave an estimated time for cooking the ingredients because my candy thermometer has not been very accurate the past few times I’ve made fudge so I didn’t even bother to use it this time.
Every time I tried making this recipe the fudge ended up burning before it reached 234. I used a heavy duty pan to make it and I had the temperature between medium and high heat. I think I’m going to try this with the chocolate as the 6th ingredient and add in the pumpkin last after at the temp has come to 234 degrees.
Made this fudge over the weekend to have around for Thanksgiving. It turned out wonderful so nice and creamy and it tasted wonderful. Very sweet, but wonderful, so because of the sweetness I cut very small squares. I thought the
pumpkin flavor was just right.
mine did not harden enough. tastes great. maybe i need to cook a little longer
Is a candy thermometer really necessary?
Yes, when making candy like this an accurate temperature is essential to the success of the recipe.
I just made this fudge and while it has an excellent fudge-y texture, the pumpkin flavor is lacking. I dont know what adding another 1/2 c. of pumpkin would do to the recipe, but think it needs more pumpkin. Good thing I increased the spices by an additional tsp., because the spice is lacking, too!
I just finishing making the pumpkin fudge. It turned out amazing! I make a lot of peanutbutter fudge and peanutbutter /Nutella fudge. The consistency is just like those. It is different than chocolate fudge, it’s more soft. As far as setting up issues. If it turns out too gooey and does not set up you have not cooked long enough. If its crumbly it is over cooked. I use the timed softbball method. From the time it reaches a rapid boil I start my timer at 8 minutes. I have three small bowels with cold water even add a ice cube to keep cold. After 8 minutes I take a table spoon of mixture and pour into cold water to check soft ball. Don’t take off premature it will form a soft ball you can pick up. Use your fingers and gather the ball in the water. If can’t form a soft ball you can pick up keep stirring and try again in another one of your bowls of cold water. When you can easily pick up soft ball take off heat and add other ingredients. There is a fine line between taking off heat on time versus taking it off too soon or too late. Delish!!!
great tips- thank you!
Mine isn’t setting up quite right. I’ve left it in the fridge overnight and it’s still super soft to the point that if I took it out of the pan, it couldn’t even hold its shape. I followed the directions to a T, so I’m wondering what I can do to firm it up.
Hi Allyssa- a couple of others had the same question, so it is best to read through the comments to see what others said. I find that problems with consistency usually have to do with temperature. While some candy thermometers work great and are spot on, I find that others are completely off.
also for everybody w/runny consistency–add powdered sugar –tbsp at a time & beat hard
forMatt—as soon as you notice mixture getting crumbly–add tsp karo at a time and beat hard until it coms back to correct consistency
I have tried this recipe twice and both times it has not set up. I have never had this issue with my usual fudge recipe and have no clue what is going on. The first time I followed the recipe, the second time I used regular marshmallows since that’s what my fudge recipe takes and I thought maybe it would help so far it’s been in the fridge for an hour and it”s not looking good! The flavor however was really good, despite the fact that it was practically liquid I did at least taste it.
Shoot… I have no idea what could be wrong. I’ve made it a few times and have never had a problem with setting. So sorry!