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Pumpkin Fudge
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 extractDirections:
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 )
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,500 of my favorite recipes and theme menus with you. 
Danielle — October 17, 2009 @ 6:14 AM
This fudge sounds amazing! I might just add it to my seasonal list this year!
Kevin — October 17, 2009 @ 12:17 PM
Pumpkin fudge sound so good! I really need to pick up a candy thermometer.
Karly — October 17, 2009 @ 12:24 PM
Pumpkin fudge sounds delicious!
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!
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!
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.
ABowlOfMush — October 20, 2009 @ 5:05 AM
Wow!! I can’t imagine anything better than pumpkin fudge!!
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
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!
Stephanie - Wasabimon — November 18, 2009 @ 2:15 PM
Hey just sent this recipe to a friend of mine.
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.
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
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.
Lori Lange replied: — June 29th, 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.
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
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.
Lori Lange replied: — September 26th, 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
Rachelle — October 14, 2011 @ 3:04 PM
Has anyone tried this with chocolate chips instead of white chocolate chips?
Lori Lange replied: — October 14th, 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.
Kari — October 14, 2011 @ 8:49 PM
when you say 1/2 can of pumpkin – what size of can??
Lori Lange replied: — October 14th, 2011 @ 8:53 PM
It’s 1/2 “cup,” not 1/2 can.
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?
Lori Lange replied: — October 16th, 2011 @ 10:59 PM
That would be up to you!
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
Averie @ Love Veggies and Yoga — November 1, 2011 @ 1:03 AM
Lori I just saw this floating around Pinterest…NICE. Love it. Repinned!!
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.
Norma deBats — November 20, 2011 @ 12:17 PM
Gonna make this fudge as soon as I get to market to purchase all the ingredients!!!!!!
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!
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.