Pumpkin Fudge
This fudge makes a perfect sweet treat after a special fall meal.
Ingredients
- 3 cups granulated white sugar
- ¾ cup salted butter, melted
- ⅔ 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
Instructions
- Line a 9 inch square pan with aluminum foil. Spray with nonstick spray.
- Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
- Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.
- Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Nutrition
Serving: 1serving, Calories: 149kcal, Carbohydrates: 22g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 10mg, Sodium: 34mg, Potassium: 47mg, Fiber: 0.3g, Sugar: 20g, Vitamin A: 498IU, Vitamin C: 0.2mg, Calcium: 27mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Lori I just saw this floating around Pinterest…NICE. Love it. Repinned!!
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 🙂
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?
That would be up to you!
when you say 1/2 can of pumpkin – what size of can??
It’s 1/2 “cup,” not 1/2 can. 🙂
Has anyone tried this with chocolate chips instead of white chocolate chips?
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.
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.
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
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 🙂
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.
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.
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
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.