Pumpkin Fudge
Prep: 10 min., Cook: 15 min., Stand: 2 hrs. Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.
Yield: Makes about 3 pounds
Ingredients
- 3 cups sugar
- 3/4 cup melted butter
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin
- 2 tablespoons corn syrup
- 1 teaspoon pumpkin pie spice
- 1 (12-ounce) package white chocolate morsels
- 1 (7-ounce) jar marshmallow crème
- 1 cup chopped pecans, toasted
- 1 teaspoon vanilla extract
Preparation
Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Member Ratings and Reviews
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Love..Love...Love this recipe...!!! I'm not a pumpkin fan at all but after trying Pumpkin Fudge from a local shop decided to try to find something similar. This was even better then the one at the store. Have been making this for the past 4 years and everyone loves it too....!!! I add a touch more Pumpkin Pie spice to the recipe and it seems to bring the flavors up more.11/25/09
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This fudge got a thumbs up from people with much more baking experience than me. I doubled the pumpkin and pumpkin pie spice and added about 1 tsp extra of corn syrup. Came out just a tad soft for my liking, but no one else complained. It is very sweet: next time I might try to figure out how to reduce the sugar.11/16/09





