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.
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.
For some reason my husband grumbles when I buy any decoration that we have to store in our garage/attic but when it comes to Halloween anything goes. He sprung this little surprise on me as this year’s addition to our entryway. To put this in perspective, my husband is 6′ 6″. This thing is obnoxiously huge. My Christmas wreaths aren’t looking too space consuming now…hmmm? Then I have 5 witch hats that I’ve hung from the ceiling with fishing line in my kitchen. Floating hats look really cool…when they actually stay where they’re supposed to.
But every morning when I wake up, a few of them have bit the dust – lying on my kitchen table. They are the bane of my existence.
What’s the definition of insanity? Doing the same thing over and over expecting different results? 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.
- 3 ⁄4 cup butter
- 2 cups sugar
- 1 cup firmly packed brown sugar
- 2 ⁄3 cup evaporated milk
- 1 ⁄2 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 1 (11 ounce) package white chocolate chips
- 1 (7 ounce) jar marshmallow creme
- 1 cup chopped pecans
- 1 1 ⁄2 teaspoons vanilla extract
- 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.