Pumpkin Fudge
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Fall always puts me in the mood to bake. Something about cooler weather, warm spices, and seasonal treats makes me want to spend more time in the kitchen. Today’s recipe is for Pumpkin Fudge, and it is an easier option than the old-fashioned fudge recipes that require a lot of stirring and beating. I love a good piece of fudge from a candy shop, but this version is simple enough to make at home and still has that rich, creamy texture you want.
Even though pumpkin is in the recipe, the flavor is more about warm fall spices than strong pumpkin. The pumpkin adds moisture and helps the fudge stay smooth, while the spices bring in all those cozy seasonal flavors.
One ingredient I would not skimp on is the pecans. The first time I made this, I only used half the amount, and I definitely regretted it. The toasted pecans add so much flavor and a nice bit of crunch, so I recommend using the full amount.
Toasting the pecans first makes an even bigger difference. Spread them on a baking sheet and bake at 350°F for about 4 minutes, stir, then bake for another 4 minutes. Let them cool before adding them to the fudge.
Another bonus: this fudge freezes well, so you can make it ahead and save some for later. It is a great fall treat for parties, gift-giving, or simply keeping a little something sweet on hand.
Ingredients for Pumpkin Fudge
- SUGAR – Sugar provides the sweetness and helps give the fudge its classic firm, smooth texture as it cools and sets.
- BUTTER – Butter adds richness and helps create a creamy, melt-in-your-mouth consistency.
- EVAPORATED MILK – Evaporated milk adds creaminess without introducing as much water as regular milk. That helps the fudge stay rich while still setting properly.
- PUMPKIN PUREE – Pumpkin puree adds moisture, color, and subtle pumpkin flavor. Be sure to use plain pumpkin puree, not pumpkin pie filling.
- CORN SYRUP – Corn syrup helps keep the sugar from crystallizing, which contributes to a smoother fudge texture.
- PUMPKIN PIE SPICE – Pumpkin pie spice brings in the warm fall flavors of cinnamon, nutmeg, ginger, and cloves.
- WHITE CHOCOLATE MORSELS – White chocolate adds sweetness, richness, and helps the fudge set with a creamy texture.
- MARSHMALLOW CREME – Marshmallow crème makes the fudge softer, smoother, and easier to prepare than many traditional fudge recipes.
- PECANS – Chopped toasted pecans add crunch and rich, nutty flavor. Toasting them first makes their flavor much more pronounced.
- VANILLA EXTRACT – Vanilla rounds out the sweetness and complements the white chocolate, pumpkin, and warm spices.
INSTRUCTIONS FOR PUMPKIN FUDGE
Line a 9-inch square baking pan with aluminum foil, leaving a little overhang on the sides for easy removal. Lightly coat the foil with nonstick cooking spray.
In a 3 1/2-quart saucepan, combine the granulated sugar, melted butter, evaporated milk, pumpkin puree, corn syrup, and pumpkin pie spice. Cook over medium-high heat, stirring constantly, until the mixture reaches 234°F on a candy thermometer, or the soft-ball stage. This usually takes about 12 minutes.
Once the mixture reaches 234°F, remove the pan from the heat. Quickly stir in the white chocolate morsels, marshmallow crème, toasted pecans, and vanilla until everything melts and combines.
Pour the fudge mixture into the prepared pan and spread it into an even layer.
Let the fudge stand at room temperature for about 2 hours, or until completely cool and set.
Lift the fudge out of the pan using the foil overhang, remove the foil, and cut into squares. Makes about 3 pounds of fudge.
For more recipes like this, try:
Pumpkin Fudge
Real Mom Kitchen
Ingredients
- 3 cups granulated sugar
- ¾ cup butter melted
- ⅔ cup evaporated milk
- ½ cup pumpkin puree
- 2 Tbsp corn syrup
- 1 tsp pumpkin pie spice
- 12 oz white chocolate morsels
- 7 oz marshmallow crème
- 1 cup pecans chopped and toasted (optional, but I highly recommend)
- 1 tsp vanilla extract
Instructions
- Line 9″ 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 remaining ingredients until well blended.
- Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares. Yield: About 3 pounds
Nutrition
This recipe is adapted from Recipe Girl.
