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.
Too sweet? One teaspoon of salt will do the trick!
I am wondering if these need to be refridgerated – does anyone know?
No, it does not.
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.
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.
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.
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.
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.
mine did not harden enough. tastes great. maybe i need to cook a little longer
Is a candy thermometer really necessary?
Yes, when making candy like this an accurate temperature is essential to the success of the recipe.
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!