Pumpkin Fudge

Print Print Recipe

Pumpkin Fudge

Yield: 3 pounds of fudge

Prep Time: 20 min

Cook Time: 12 min

Fun, fall sweet treat.

Ingredients:

3 cups granulated white sugar
3/4 cup melted salted butter
2/3 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

Directions:

1. Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.

2. Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.

3. Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.

4. Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Source: RecipeGirl.com (via Southern Living )

Leave a Comment




58 Responses to “Pumpkin Fudge”

  1. 1

    Danielle — October 17, 2009 @ 6:14 AM

    This fudge sounds amazing! I might just add it to my seasonal list this year!

  2. 2

    Kevin — October 17, 2009 @ 12:17 PM

    Pumpkin fudge sound so good! I really need to pick up a candy thermometer.

  3. 3

    Karly — October 17, 2009 @ 12:24 PM

    Pumpkin fudge sounds delicious!

  4. 4

    Jamieanne — October 17, 2009 @ 1:14 PM

    I saw this at FoodGawker and I think I stopped breathing! I love all things pumpkin and this fudge looks amazing! Thanks for sharing! :)

  5. 5

    Amy I. — October 17, 2009 @ 6:42 PM

    Just this year, I’ve started baking with pumpkin (never really got excited about it before), and now I can’t get enough! This looks like a perfect new way to try it out. Thanks for sharing!

  6. 6

    Natalie — October 17, 2009 @ 6:44 PM

    This look so decadent and delicious! I made chocolate fudge today, and can’t wait to make some Pumpkin Fudge.

  7. 7

    ABowlOfMush — October 20, 2009 @ 5:05 AM

    Wow!! I can’t imagine anything better than pumpkin fudge!!

  8. 8

    Mimi — October 25, 2009 @ 11:09 AM

    Mr Mimi and I sampled some pumpkin fudge at Costco a few weeks back. He wanted to but some, but not as much as you have to buy at Costco. I was hoping to find a recipe to make it for him. Thanks for the recipe.
    Mimi

  9. 9

    LJam — November 11, 2009 @ 11:10 AM

    I made this for my husband’s office Thanksgiving lunch party today. It was sooo yummy! The only thing is that it’s insanely sugary/sweet. The consistency wasn’t quite as “hard” as I would like fudge to be, that could be because I don’t own a candy thermometer and used a meat thermometer, not sure. I would like to try lessening the amount of sugar or corn syrup next time because you can only stand to eat a teeny square of it. The pumpkin flavor is excellent for fudge and a nice break from the usual flavors. Thanks for the wonderful recipe, it’s so great for the season! I cannot say enough how much I, my husband, and his coworkers loved the flavor! Excellent treat!

  10. 10

    Stephanie - Wasabimon — November 18, 2009 @ 2:15 PM

    Hey just sent this recipe to a friend of mine. :)

  11. 11

    Judy P — December 3, 2009 @ 7:49 PM

    I made this substituting half the sugar with Splenda. I really like it! I would agree it is not a “hard” fudge it is softer than most I have made.

  12. 12

    Lindsey — December 19, 2009 @ 7:53 AM

    We made this for Thanksgiving and want to make it again… Maybe for Christmas! Thanks for the inspiration!

    http://lindseyis.blogspot.com/2009/11/pumpkin-fudge.html

    We had a little left, so we put it into cookies instead of chocolate chips!

    http://lindseyis.blogspot.com/2009/12/pumpkin-spice-cookies.html

  13. 13

    Matt — June 29, 2011 @ 8:10 AM

    I just made this recipe last night. The taste is perfect, but the consistency was way off – not smooth at all; really crumbly.

    I’m not entirely sure where I went wrong.

    Looks like I probably should have gotten the original mixture hotter, or let it cool to 110F without playing with it, and/or mix it more thoroughly after everything has been added (http://www.exploratorium.edu/cooking/candy/recipe-fudge.html# ).

    My process was to take it to 232F (my thought being that carry-over would take it the last degree or two), then quickly throw in the rest of the ingredients. As soon as the chocolate hit the fudge it seized right up. From that point on it didn’t look right at all; and the end product was crumbly rather than smooth.

    I think I’ll have to do more research into how to make fudge, then try this again.

  14. 14

    Lori Lange — June 29, 2011 @ 2:35 PM

    I’ve found that candy thermometers are really fussy. I have one that frequently messes up fudge recipes, and one that is spot on. That could be the culprit, I suppose.

  15. 15

    Hannah — September 16, 2011 @ 3:28 AM

    One of the best looking recipes for pumpkin fudge I’ve seen, I’ll have to try this next time I want to make something sweet :)

  16. 16

    mandy Weston — September 26, 2011 @ 12:24 AM

    What is marshmellow creme. I live in NZ and we do not have that. What could I use as a substitute. Sounds DELICIOUS and cant wait to try.

  17. 17

    Lori Lange — September 26, 2011 @ 9:35 AM

    It comes in a jar here in the US- like creamy marshmallows. Here’s what I found on the web for substitution: http://www.ask.com/questions-about/Substitute-Marshmallows-for-Marshmallow-Creme

  18. 18

    Rachelle — October 14, 2011 @ 3:04 PM

    Has anyone tried this with chocolate chips instead of white chocolate chips?

  19. 19

    Kari — October 14, 2011 @ 8:49 PM

    when you say 1/2 can of pumpkin – what size of can??

  20. 20

    Lori Lange — October 14, 2011 @ 8:52 PM

    No, but I would think that the chocolate would completely take over the flavor. Using white chocolate chips ensures that you’ll still get the pumpkin flavor.

  21. 21

    Lori Lange — October 14, 2011 @ 8:53 PM

    It’s 1/2 “cup,” not 1/2 can. :)

  22. 22

    Steph @ Crafting in the Rain — October 16, 2011 @ 6:32 PM

    Yum! I want to make a swirl version with chocolate fudge. Wonder if that could be a solo project, or if I’d need help in the kitchen?

  23. 23

    Lori Lange — October 16, 2011 @ 10:59 PM

    That would be up to you!

  24. 24

    Kate Dohl — October 20, 2011 @ 11:50 AM

    I made this fudge for a pumpkin-themed ladies night – it turned out great! I would describe the flavor as a candy corn mating with a pumpkin pie and having little delicious fudge babies.

    I didn’t have any problems with consistency. I cooked to soft ball by thermometer (more than 12 minutes), added in the white chocolate and creme, and it all set up very nicely. It is very sweet, though. You don’t need to cut the pieces too big.

    With that, my only real suggestion is to prepare and pour fudge into a larger pan. This COMPLETELY filled my square pan with thick, rich fudge. Using a larger pan would make the pieces thinner for cutting smaller. Thanks for the recipe :-)

  25. 25

    Averie @ Love Veggies and Yoga — November 1, 2011 @ 1:03 AM

    Lori I just saw this floating around Pinterest…NICE. Love it. Repinned!!

  26. 26

    Katie C. — November 8, 2011 @ 6:46 AM

    I just made this last night for a company party today, and it is GOOD! It is very sweet though, and softer than I imagined. HUGE mistake on my part, I didn’t line the pan with aluminum foil or wax paper, and that fudge is not coming out! People are going to have to eat it with a spoon! Haha.
    I guess for my first experience at making fudge it could have been much worse. :)

  27. 27

    Norma deBats — November 20, 2011 @ 12:17 PM

    Gonna make this fudge as soon as I get to market to purchase all the ingredients!!!!!!

  28. 28

    shawn — December 17, 2011 @ 11:00 AM

    this is so close to my recipe for regular fudge (minus the pumpkin, of course). the original for my fudge was also too sweet so instead of nuts, i used creamy peanut butter. to cut the sweetness on this fudge i’d love to try a different nut butter. time to find the health food store! lol, a health food store for a fudge ingredient!

  29. 29

    Sarah — December 20, 2011 @ 8:31 PM

    Mmmm, DELICIOUS! This fudge is really good, it’s nice to have a different treat to make for the holidays. If you like pumpkin pie you will enjoy this fudge too I’m sure.I was not happy with how soft it was, especially when it was left out at room temperature after the initial cooling in the fridge. Would cooking it longer on the stove make it a teensy bit harder? If not I recommend keeping this fudge in the fridge until ready to be eaten.

  30. 30

    Tori — September 16, 2012 @ 4:52 PM

    So… I made this today at 12 in the afternoon today. Well it’s still not setting up right. I looked at the recipe and I did everything right! What should I do?

  31. 31

    Lori Lange — September 16, 2012 @ 5:10 PM

    Well, fudge can be fussy. It all has to do with the temperature. Read some of the comments, and you’ll see how others managed with the recipe.

  32. 32

    Johnna Partridge — September 21, 2012 @ 5:28 PM

    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.

  33. 33

    PURR — September 21, 2012 @ 5:36 PM

    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!

  34. 34

    lillian — October 4, 2012 @ 8:30 PM

    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

  35. 35

    lillian — October 4, 2012 @ 8:32 PM

    also for everybody w/runny consistency–add powdered sugar –tbsp at a time & beat hard

  36. 36

    Allyssa — October 25, 2012 @ 11:00 AM

    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.

  37. 37

    Lori Lange — October 25, 2012 @ 11:05 AM

    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.

  38. 38

    Kimberly — November 6, 2012 @ 3:42 PM

    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!!!

  39. 39

    Lori Lange — November 6, 2012 @ 4:18 PM

    great tips- thank you!

  40. 40

    Becki — November 9, 2012 @ 12:27 PM

    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!

  41. 41

    hmhalvorsen — November 14, 2012 @ 6:13 PM

    Is a candy thermometer really necessary?

  42. 42

    Lori Lange — November 15, 2012 @ 5:31 AM

    Yes, when making candy like this an accurate temperature is essential to the success of the recipe.

  43. 43

    Linda Laughlin — November 16, 2012 @ 10:50 AM

    mine did not harden enough. tastes great. maybe i need to cook a little longer

  44. 44

    Donna — November 19, 2012 @ 8:02 AM

    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.

  45. 45

    Jenna — November 24, 2012 @ 1:47 PM

    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.

  46. 46

    Katy — November 26, 2012 @ 2:25 PM

    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.

  47. 47

    Izzy — November 29, 2012 @ 12:08 PM

    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.

  48. 48

    Jeannie rhodes — December 6, 2012 @ 10:57 AM

    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.

  49. 49

    Andy — December 9, 2012 @ 1:13 PM

    I am wondering if these need to be refridgerated – does anyone know?

  50. 50

    Lori Lange — December 9, 2012 @ 9:27 PM

    No, it does not.

  51. 51

    DKH — January 4, 2013 @ 10:18 AM

    Too sweet? One teaspoon of salt will do the trick!

  52. 52

    Phileppa — January 20, 2013 @ 3:03 AM

    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?

  53. 53

    Mandy — February 19, 2013 @ 4:01 PM

    Pumpkin fudge sounds awesome! i am making it right now! Yum

  54. 54

    Pumpkin Lover — March 18, 2013 @ 9:09 PM

    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.

  55. 55

    Amanda — December 22, 2013 @ 4:08 PM

    Awesome! Love this fudge! I took a batch for my coworkers and they really liked it! So yummy.

  56. 56

    sue/the view from great island — November 12, 2014 @ 8:25 AM

    I’m adding this to my foodie gift giving line-up…it looks delish!

  57. 57

    Dani — November 15, 2014 @ 10:25 PM

    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.

  58. 58

    Lori Lange — November 17, 2014 @ 9:11 PM

    Did it get firm for you?