Pumpkin Fudge

Pumpkin Fudge

Kristina Vanni

  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Cool: 2 hrs
  • Servings: 15 servings
  • Yields: 30 pieces
Nutritional Guidelines (per serving)
463 Calories
22g Fat
65g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 15
Amount per serving
Calories 463
% Daily Value*
Total Fat 22g 29%
Saturated Fat 11g 55%
Cholesterol 32mg 11%
Sodium 120mg 5%
Total Carbohydrate 65g 24%
Dietary Fiber 1g 3%
Total Sugars 60g
Protein 4g
Vitamin C 1mg 4%
Calcium 103mg 8%
Iron 1mg 4%
Potassium 179mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fudge is a classic holiday treat that always impresses your guests. People often presume candy making is a difficult process reserved for only the most advanced bakers. The truth is, all you need is a good candy thermometer for great results.

This recipe for pumpkin fudge is a seasonal twist on the classic confection. Pumpkin puree, pumpkin pie spice, and walnuts are incorporated into the fudge for fantastic fall flavor. It's a great seasonal sweet treat at your next party. Cut into squares and then artfully display the fudge on a tiered cake stand or beautiful platter. This recipe makes about three pounds of fudge, more than enough for sharing. Fudge is also a delightful hostess gift when wrapped in a decorative bag or tin.

Ingredients

  • 1 1/2 cups granulated sugar

  • 1 1/2 cups brown sugar

  • 1 (5-ounce) can evaporated milk

  • 1/2 cup pumpkin puree

  • 3/4 cup unsalted butter

  • 1 tablespoon pumpkin pie spice

  • 1/2 teaspoon salt

  • 2 cups white chocolate chips

  • 1 (7-ounce) jar marshmallow creme

  • 1 cup chopped walnuts

  • 1 1/2 teaspoons vanilla extract

Steps to Make It

  1. Gather the ingredients. Line a 9 x 13-inch baking pan with nonstick foil and set aside.

    Pumpkin Fudge

    Kristina Vanni

  2. In a large, heavy bottomed saucepan combine the granulated sugar, brown sugar, evaporated milk, pumpkin puree, butter, pumpkin pie spice, and salt.

    Pumpkin Fudge

    Kristina Vanni

  3. Bring to a rolling boil over medium heat while stirring constantly. Continue to boil and stir constantly for 10 to 12 minutes or until a candy thermometer reaches 235 F, also marked as the soft-ball stage on the thermometer.

    Pumpkin Fudge

    Kristina Vanni

  4. Quickly stir in the white chocolate chips, marshmallow crème, chopped walnuts, and vanilla extract. Stir for one minute until the white chocolate chips are melted.

    Pumpkin Fudge

    Kristina Vanni

  5. Immediately pour into the prepared pan. Let stand on a wire rack until completely cooled, at least 2 hours. Once cool, cover tightly until ready to cut. 

    Pumpkin Fudge

    Kristina Vanni

  6. To cut, lift the entire block of fudge from the pan using the foil. Slide the foil away and cut into 1-inch pieces. Enjoy!

    Pumpkin Fudge

    Kristina Vanni

How to Store

  • This fudge is best served at room temperature and it keeps for several weeks in the refrigerator.

Tips

  • Be sure to have all your ingredients measured and ready to go before beginning any candy making recipe. You will need to work quickly once the sugar mixture reaches the soft ball stage.
  • Marshmallow creme is also known as marshmallow fluff. It can be found in the baking section of your grocery store.
  • Be sure to purchase evaporated milk for this recipe, not sweetened condensed milk. They are often right next to each other in the grocery store and can easily be confused if you are in a hurry.

Recipe Variations

  • If you can find mini white chocolate chips, that even better. They melt faster and incorporate quicker into the hot sugar mixture.
  • The walnuts can be omitted or they can be substituted for chopped pecans if you prefer.

Recipe Tags: