Pumpkin Fudge

Pumpkin Fudge

Fun, fall sweet treat.

Yield: 3 pounds of fudge

Prep Time:20 min

Cook Time:12 min

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 )

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Comments

  • DKH wrote:

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

  • Andy wrote:

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

    • Lori Lange wrote:

      No, it does not.

  • Jeannie rhodes wrote:

    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.

  • Izzy wrote:

    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.

  • Katy wrote:

    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.

  • Jenna wrote:

    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.

  • Donna wrote:

    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.

  • Linda Laughlin wrote:

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

  • hmhalvorsen wrote:

    Is a candy thermometer really necessary?

    • Lori Lange wrote:

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

  • Becki wrote:

    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!

  • Kimberly wrote:

    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!!!

    • Lori Lange wrote:

      great tips- thank you!

  • Allyssa wrote:

    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.

    • Lori Lange wrote:

      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.

  • lillian wrote:

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

  • lillian wrote:

    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

  • Johnna Partridge wrote:

    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.

    • PURR wrote:

      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!

  • Tori wrote:

    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?

    • Lori Lange wrote:

      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.

  • Sarah wrote:

    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.

  • shawn wrote:

    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!

  • Norma deBats wrote:

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

  • Katie C. wrote:

    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. 🙂