Pumpkin Fudge

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Pumpkin Fudge

Fun, fall sweet treat.

Yield: 3 pounds of fudge

Prep Time: 20 min

Cook Time: 12 min


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


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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  • Kathy Burns wrote:

    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.

  • Barbara G. wrote:

    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.  

    • Lori Lange wrote:

      eek, sorry it didn’t work out. Fudge can be tricky sometimes, and it all has to do with the temperature.

  • Sarah wrote:

    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. 🙂

  • Jim wrote:

    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.

  • Dani wrote:

    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.

    • Lori Lange wrote:

      Did it get firm for you?

  • sue/the view from great island wrote:

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

  • Amanda wrote:

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

  • Pumpkin Lover wrote:

    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.

  • Mandy wrote:

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

  • Phileppa wrote:

    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?