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.
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!!!
great tips- thank you!
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.
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.
also for everybody w/runny consistency–add powdered sugar –tbsp at a time & beat hard
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
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.
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!
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?
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.
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.
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!
Gonna make this fudge as soon as I get to market to purchase all the ingredients!!!!!!
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. 🙂