Pumpkin Fudge
This Pumpkin Fudge is rich, creamy and perfect for fall. I love the texture and the pumpkin spice flavor in this fudge. Marshmallow creme makes this fudge super soft and tender.
PUMPKIN FUDGE
It’s officially fall (hello Pumpkin Bread) and we decorated our house for Halloween last week. Let me rephrase that. It looks like Halloween threw up on my house.
I’m waiting for my husband to come back from his work trip to make them stay for good. He fixes everything permanently whereas I like to stick some tape on it and hope it stays.
Back to the fudge. I’m really picky when it comes to fudge. I like it creamy. Not too dry. Not to flimsy. This has the perfect fall taste to it. It has just enough pumpkin flavor to satisfy us pumpkin lovers and to win over the non-pumpkin lovers.
The recipe calls for a candy thermometer which I’ve never owned surprisingly, but finally bit the dust and bought one here. It gives you confidence to make sure you’ve boiled it long enough to set up but I’ve also included instructions for those who don’t have one.
HOW TO MAKE PUMPKIN FUDGE
- In a heavy saucepan, combine the first 6 ingredients (butter, sugar, brown sugar, evaporated milk, pumpkin, pumpkin pie spice); cook mixture over medium heat.
- Bring mixture begins to a boil, stirring constantly. Boil mixture until candy thermometer reaches soft-ball stage (234-243 degrees). It’s best to use a candy thermometer but if you don’t have one you can boil the mixture until it gets foamy and once it’s foamy boil for an additional 4-6 minutes.
- Remove pan from heat; stir in chocolate chips until melted. It’s important to remove it from the heat so that the chips don’t get overheated and turn grainy.
- Add the marshmallow cream, pecans, and vanilla and stir to combine well.
- Pour into a buttered 13×9 inch baking pan; cool to room temperature.
- Cut into squares; store in the refrigerator in an air-tight container. I like eating it at room temperature.
Cut into squares and serve.
OTHER PUMPKIN RECIPES:
- Pumpkin Waffles
- Pumpkin Cream Cheese Muffins
- Roasted Pumpkin Seeds
- Pumpkin Chocolate Chip Muffins
- Pumpkin Cream Cheese Bars
- Pumpkin Bars
Pumpkin Fudge
Ingredients
- 3/4 cup butter
- 2 cups sugar
- ¾ cup firmly packed brown sugar
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin
- 1½ to 2 teaspoons pumpkin pie spice, (depending on how much spice you like)
- 1 (11 ounce) package white chocolate chips
- 1 (7 ounce) jar marshmallow creme
- 1 cup chopped pecans
- 1 1/2 teaspoons vanilla extract
Instructions
- In a heavy saucepan, combine the first 6 ingredients (butter, sugar, brown sugar, evaporated milk, pumpkin, pumpkin pie spice); cook mixture over medium heat.
- Bring mixture begins to a boil, stirring constantly. Boil mixture until candy thermometer reaches soft-ball stage (234-243 degrees). It's best to use a candy thermometer but if you don't have one you can boil the mixture until it gets foamy and once it's foamy boil for an additional 4-6 minutes.
- Remove pan from heat; stir in chocolate chips until melted. It's important to remove it from the heat so that the chips don't get overheated and turn grainy.
- Add the marshmallow cream, pecans, and vanilla and stir to combine well.
- Pour into a buttered 13x9 inch baking pan; cool to room temperature.
- Cut into squares; store in the refrigerator in an air-tight container. I like eating it at room temperature.
Notes
Sounds great ! Will try to make some this year
BTW………. where did you get that marvelous spider ?
It was a Costco purchase a few years ago.
Hi Christy, Carolyn Garcia here. How are you! I just wanted to let you know I love your recipe above peanut butter fudge, I love anything sweet, and I’m always writing down recipes of desserts. I am a sweets person! Lol which I know isn’t really good for me, but eat them anyway. Love your website looking thru it now you have a lot of good recipes ( especially sweets) so I went ahead and subscribed to your website, Thank you, and appreciate the recipes, Sincerely Carolyn Garcia.
Thank you so much Carolyn. I kept waiting for a but, but you just said all nice things. Thank you.
You have a typo in instruction #2.
Thanks for the heads up.
If this doesn’t win my work’s Halloween bake off I don’t know what will!!
Good luck!
Well, actually I didn’t enter it into the contest because it never set 🙁 It’s firm on the top but inside is pretty gooey. It’s still delicious but I didn’t feel like it was worthy enough to be in a contest. I thought I waited till it got foamy and then did the 4-6 minutes of boiling. This is my motivation to buy a candy thermometer, I guess.
Kinda bummed but I still brought it to work for my co workers to munch on and everyone loves it anyways- just not award winning fudge (due to my inability to get it to soft ball stage, not the recipe or the writer of the recipe)
Aww man.. I’m sorry.
Since I do not eat any type of chocolate, wondering if I can use peanut butter chips instead
Hmm. I haven’t tried it but I think it would be good!
That spider… EEEEKKKKK!!!! I need a 10 year old around my house to help me figure out this video thing… in the meantime I’ll be munching away on this terrific fudge!
Hi, I was very excited to try this recipe, even if it did call for a candy thermometer but do the nuts have to be in the fudge? I just don’t like them. I did enjoy your article about your husband and the Halloween decorations. I love Halloween. 🙂
Nuts aren’t necessary. Leave them out if you want!
oh my word! Yummy! And that spider ugh crazy big!
Fudge, it’s been so long since I had some. Making homemade fudge is on my bucket list for a long time already, it never seem to be in the mood. Yours looks so fluffy.
Your Pumpkin Fudge looks delicious! I love the movie. You 10 yr. old did an awesome job!