by Kristl on October 26, 2011
This Pumpkin Fudge Recipe has been a work in progress for about a month! My family has enjoyed taste testing many variations, and this one’s the winner! Pumpkin Fudge is a quick, easy recipe that’s great to bring to a Halloween party, tailgate party or even Thanksgiving.
| Pumpkin Fudge Recipe |
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Recipe type: Dessert
Author: Kristl Story, TheBudgetDiet.com
Prep time:
Cook time:
Total time:
Serves: 36 squares
A rich and creamy fudge perfect for fall!
Ingredients
- 1 stick butter (+ a little extra to grease the foil)
- 1 cup sugar
- 1 cup dark brown sugar
- ¼ teaspoon salt
- 5 oz. can evaporated milk
- ½ cup pumpkin (not pumpkin pie filling, just 100% pumpkin)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 12 oz. white chocolate chips
- 7 oz. jar marshmallow creme
- 1 teaspoon vanilla
- 1 cup chopped pecans, optional
Instructions
- Line a 9 x 9 pan with heavy duty foil and grease heavily with butter.
- In a heavy saucepan, combine butter, sugar, brown sugar, salt, evaporated milk, pumpkin, pumpkin pie spice and cinnamon.
- Bring to a boil over medium heat, stirring constantly.*
- Boil 6 minutes, stirring constantly.
- Remove from heat and stir in white chocolate chips, marshmallow creme, vanilla and pecans until smooth and uniform in color.
- Pour into the 9 x 9 pan.
- Cool to room temperature, then refrigerate until firm. This will take about 4 – 6 hours. This is a very soft creamy fudge.
- Cut into squares.
- Store in refrigerator & serve cold.
Notes
*I have never used a candy thermometer and my fudge is always fabulous! Here’s the trick…heat on medium and do not start your 6 minute timer until it is boiling rapidly (little bubbles around the edge do not constitute a rapid boil!). If you have a candy thermometer and prefer to use it, boil until soft ball stage (234 – 243 degrees).
*If you ever feel like you make this fudge or any fudge that doesn’t firm up enough, don’t throw it away! Simply roll it into 1″ balls, freeze 30 minutes and dip into melted Wilton’s White Candy Melts (available at Micheal’s or JoAnn’s). You’ve now created delicious fudge truffles!
Related posts:
- Pumpkin Crunch Cake
- Pancake & Syrup Recipe
- Bake It, Don’t Buy It – Chocolate Cake
- Key Lime Cookie Recipe
- My Birthday Carrot Cake Recipe
Sounds amazing!
If you get a chance to make it, please come back and rate it. Thanks!
This really sounds like something my husband would love.
I stumbled this post.
If you make it for your husband, please come back and rate it! Thanks!
Yum! What a wonderful concoction!
Once I perfected this recipe, I feel like I’ve been a fudge factory…making it for a Halloween party Friday, a tailgate party Saturday and some extra to give teachers & friends!
I’ve never worked with pumpkin before, but I’m picking mine in the backyard this weekend, so maybe this will be my big moment! I can’t think of a better use for ANYTHING than FUDGE!!!!
Good news…I have an article running on Tuesday about making pumpkin puree in your crockpot. The bad news is that those large pumpkins are not the best for pumpkin puree. You might want to try my delicious Pumpkin Bread with cream cheese filling too! http://www.TheBudgetDiet.com/fall-traditions
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