Pumpkin Fudge

I’m still riding the fudge bandwagon, and playing around with more seasonal flavors. Last week was the maple-fudge variety, and now with October peeking around the corner, I thought a pumpkin version would be a great one to try. It smells and tastes just like pumpkin pie – I could not envision a more perfect pumpkin fudge. In fact, I highly recommend making this and then savoring a piece each day during October. And if you don’t have to share with anyone, this batch will last you right through Thanksgiving! Even though you do need a candy thermometer for this one, it’s still pretty easy, foolproof and, most importantly, delicious!

I was looking around for a pumpkin fudge recipe and loved the combination of flavors and ingredients in this one. The evaporated milk, marshmallow creme and white chocolate chips combine to make this a super creamy fudge. Throw in pumpkin and spices, and you have the fudge equivalent of pumpkin pie. Drool.

The pecans in the recipe are optional – if you are allergic or don’t like them you can leave them out, but I really like the contrast in texture they provide, as well as the flavor. If you don’t have pecans, walnuts would also be a great substitute.

I still have a few seasonal fudge flavors up my sleeve for the holidays, so be sure to stay tuned! Do you have any favorite varieties, or ones you’d like to see?

Two year ago: Peach Crumb Bars
Three years ago: Chicken Pot Pie
Four years ago: Cornbread

Pumpkin Fudge

Yield: 64 pieces (about 3 pounds)

Prep Time: 45 minutes

Total Time: 45 minutes

Ingredients:

2 cups granulated sugar
1 cup light brown sugar
¾ cup unsalted butter
2/3 cup or 5-ounce can evaporated milk
½ cup canned pumpkin
2 teaspoons pumpkin pie spice
2 cups white chocolate chips
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans
1½ teaspoons vanilla extract

Directions:

1. Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.

2. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F.

3. Quickly stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract. Stir vigoriously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces.

(Recipe adapted from Christmas Candy Recipes)

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82 Responses to “Pumpkin Fudge”

  1. Maggie @ A Bitchin' Kitchen on September 26, 2011 at 12:26 am

    This looks so good! I’ve really been wanting to make pumpkin fudge, but I’m so nervous to make fudge that requires a candy thermometer. I might have to get over that fear, because this looks awesome!

    Reply

  2. CouponClippingCook on September 26, 2011 at 1:46 am

    What a great idea to make pumpkin fudge. It looks so good and perfect for this time of year. I’m starting to see the ingredients used for your recipe on sale now in the stores on holiday displays. Love this time of year for finding these items featured at a discount and even better when coupons are offered.

    Reply

  3. Gena w/ Carrots & Cream on September 26, 2011 at 3:26 am

    Wow, how creative! I’m not a fudge fan per say, but I can still appreciate a good, creative recipe for one. Love the plate too!

    Reply

  4. Lauren at Keep It Sweet on September 26, 2011 at 6:31 am

    I’ve never tried pumpkin fudge, but how could this not be good?!

    Reply

  5. Katrina on September 26, 2011 at 6:37 am

    This sounds so yummy!

    Reply

  6. Penny Wolf on September 26, 2011 at 8:04 am

    I had some pumpkin fudge last year from a place in the Strip district. I really liked it!

    Wouldn’t your collection of autumn fudge be a great gift at Thanksgiving? Take home gifts for guests or to bring to the hostess.

    How about a white chocolate with black walnuts and cranberries fudge? Not everyone is a fan of the black walnuts though. Maybe I should make it.
    For you…root beer fudge… :)

    Reply

  7. Holly on September 26, 2011 at 8:13 am

    Oh my!

    Reply

  8. Liz @ Microwave Goddess on September 26, 2011 at 8:16 am

    Love pumpkin fudge this time of year!

    Reply

  9. Cindy H. on September 26, 2011 at 8:32 am

    My mom is a pumpkin NUT! I’ll have to share this recipe with her.

    Reply

    • Linda on November 12th, 2012 at 1:11 pm

      I was thinking the same things except it is my daughter-in-law and former daughter-in-law both look forward to the pumpkin things made this time of year. Think I am going to have to make a batch for them both, leaving out the nuts for one of them.

      Reply

  10. Kathryn on September 26, 2011 at 8:33 am

    I sampled lemon pie fudge once but could never find a recipe – but did find and make a pumpkin pie fudge and loved it – I have attached the recipe I have used. It is similar to yours, but the method is for those who don’t like using a candy thermometer (like me!). The original recipe included chopped nuts, but I omitted, and I never use salt in recipes, so left that out also.

    Pumpkin Pie Fudge

    1 ½ cups granulated sugar
    2/3 cup evaporated milk (160 mL/170 g)
    ½ cup mashed pumpkin (canned)
    2 tablespoons butter or margarine
    1 ½ teaspoons pumpkin pie spice (or make your own*)
    1 pkg (12 oz/340 g) vanilla flavoured baking chips
    2 cups miniature marshmallows (1/2 bag)
    1 ¼ teaspoons vanilla extract

    Using butter or margarine, lightly grease sides and bottom of a medium saucepan.
    Place sugar, evaporated milk, pumpkin, butter and pumpkin pie spice in the saucepan.
    Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes.
    Remove from heat, add vanilla and stir in baking chips and marshmallows until melted.
    Pour into 8-inch square pan that has been lined with foil and greased (or use parchment paper). Chill until set.
    Cut into small squares to serve. Cover and store in refrigerator.
    Makes about 4 to 5 dozen pieces.

    (* 1 tsp pumpkin pie spice = ½ tsp. ground cinnamon, ¼ tsp. ground ginger, 1/8 tsp. ground allspice, 1/8 tsp. ground nutmeg)

    Reply

  11. Heidi on September 26, 2011 at 8:51 am

    I love pumpkin fudge. I’ve made this with butterscotch chips and it turns out well too. I am saving all of these fudge recipes up for Christmas. I think it will be a Merry Fudge-tivus holiday.
    :)

    Reply

  12. jennifer @ peanut butter and peppers on September 26, 2011 at 10:14 am

    I’m speachless! Words can’t even describe how much I want this fudge! So, all I can say is I’m going to make this!

    Reply

  13. Kay on September 26, 2011 at 10:24 am

    I love fudge and want to make this for my birthday this week but does it has to be canned pumpkin or can I use fresh mashed pumpkin instead?

    Reply

    • Kathryn on September 26th, 2011 at 10:38 am

      You can use your own mashed cooked pumpkin instead of canned – most of us aren’t that lucky!

      Reply

    • Michelle on September 26th, 2011 at 3:57 pm

      Hi Kay, You can use fresh pumpkin, just get out as much liquid as you can so it isn’t watery.

      Reply

      • Crystal Lee on October 11th, 2011 at 7:45 am

        Ahh that is what I did wrong. Did not get out liquid first. I just made this last night and checked this morning. It was too gooey and did not firm correctly. I also did not use the thermometer (dont have one) I will try again though. The taste is wonderful….just have to eat with a spoon. :D Any tips for a non-candy maker?
        Thanks!
        Crystal
        Memphis, TN

        Reply

  14. Emily on September 26, 2011 at 10:59 am

    Looks amazing! I love pumpkin, and I love fudge…. so I’m sure this will be a winner. I’m making it tonight!

    How about a caramel fudge? I imagine it would be very rich, but isn’t that the point of fudge afterall?! :)

    Reply

  15. Steve @ The Black Peppercorn on September 26, 2011 at 11:12 am

    I love fudge and the idea of a pumpkin fudge is genious! I have never had it but it sounds awesome! Thanks for the post. Buzzed!

    Reply

  16. Tracy on September 26, 2011 at 12:14 pm

    Yum! This looks pretty similar to my recipe for pumpkin fudge, and I have to say that it’s so incredibly delicious. One of my new favorite fall treats!

    Reply

  17. Cucina49 on September 26, 2011 at 12:18 pm

    I’m with Maggie–anything that requires a candy thermometer makes me nervous, but this looks great!

    Reply

  18. Kelly on September 26, 2011 at 12:35 pm

    What a great Fall recipe, this fudge looks delicious!! :)

    Reply

  19. Mary Lynn on September 26, 2011 at 1:32 pm

    I am not a pumpkin fan. Strange, huh? Everyone around me is. So pumpkin fudge it is. What fall weather? It was 80 degrees, yesterday! Not exactly football weather. It was a nail biter last night. Hope you are enjoying your vacation.

    Reply

  20. Paula on September 26, 2011 at 1:44 pm

    Looks wonderful and I’m all for the pecans!

    Reply

  21. Liz @ Tip Top Shape on September 26, 2011 at 1:55 pm

    Ooh, this is making my mouth water!! You should make a chocolate-peppermint flavor for Christmas!! That would be delightful!

    Reply

  22. Jolene on September 26, 2011 at 3:28 pm

    Pumpkin fudge sounds delicious, but I can’t stop thinking about it being dipped in chocolate for whatever reason (iguess because when I hear fudge I think chocolate). Oh fudge I love fudge, i think a spicy fudge would be awesome….maybe dark chocolate cayenne pepper fudge with red chile covered pistachios! mmmmm i think I may go make some myself, but if you try it out please let me know if you like it, because I love it!

    Reply

  23. Lauren @ hey, who cut the cheese? on September 26, 2011 at 4:14 pm

    I CANNOT wait to make this! Lately I’ve been obsessed with all things pumpkin, but haven’t tried making pumpkin fudge just yet. It looks delicious, thanks for sharing!

    Reply

  24. Liz @ Southern Charm on September 26, 2011 at 4:43 pm

    How creative! I absolutely love it!

    Reply

  25. what katie's baking on September 26, 2011 at 5:25 pm

    holy MOLY this looks divine!

    Reply

  26. Penny Wolf on September 26, 2011 at 6:09 pm
  27. Natalie @ Cooking for My Kids on September 26, 2011 at 6:39 pm

    Yummy! I love fudge, and I am so excited to try this recipe!

    Reply

  28. RisaG on September 26, 2011 at 6:57 pm

    The fudge looks amazing. I love pumpkin anything. I adore pecans, but my son is allergic. I am making a batch for myself or for the Dessert Auction at the school. Thanks for the inspiration.

    Reply

  29. Samantha on September 26, 2011 at 7:16 pm

    This sounds amazing! Have you made a batch with chocolate chips instead of white? Chocolate and pumpkin is such a great combination. I will definitely be making this fudge this season!

    Reply

  30. Happy When Not Hungry on September 26, 2011 at 9:10 pm

    I’m loving your fudge lately!! This pumpkin fudge looks amazing!

    Reply

  31. McKinlay Mom on September 26, 2011 at 9:50 pm

    This looks great! I would love to have a recipe to make Irish Cream fudge but I want to use Irish Cream syrup like Torani’s – the kind they put in latte’s not the real whiskey.

    Reply

  32. Linda on September 26, 2011 at 11:31 pm

    Wow, I’ve never had pumpkin fudge before or made homemade fudge for that matter but this post inspires me to do so!

    Reply

  33. Four Him on September 27, 2011 at 12:16 am

    W.O.W. I love all things pumpkin. Thanks for the idea of bringing it into fudge. I would love to see a Dulce de Leche variety!

    Reply

    • Brandi on September 27th, 2011 at 10:06 am

      I didn’t see your response before I commented. I second your request. :)

      Reply

  34. Brandi on September 27, 2011 at 10:05 am

    That looks so good! I can’t wait to try the recipe; I love almost anything with pumpkin.

    Since you asked for requests, I’d love to see you try a dulce de leche fudge. Growing up, my family would drive down to Mexico (we’re from Arizona) sometimes, and my favorite thing to do was buying dulce de leche.

    Reply

  35. Amy @ Gastronome Tart on September 27, 2011 at 11:31 am

    Shut the front door! LOVE this!

    Reply

  36. Kristin on September 27, 2011 at 1:44 pm

    i love fudge… and i love pumpkin! genius!

    Reply

  37. Pam on September 27, 2011 at 2:44 pm

    I do not think I have ever heard of fudge that was not chocolate fudge. The idea of pumpkin fudge sounds like a wonderful variation for this season.

    Reply

  38. Kristin on September 27, 2011 at 3:05 pm

    Love this idea! It looks delicious!

    Reply

  39. Luciana on September 27, 2011 at 5:07 pm

    These fudge look amazing. Great idea!

    Reply

  40. Peggy on September 28, 2011 at 8:57 am

    Pumpkin pie in a small little bite?! Sign me up!

    Reply

  41. Angie @ Bigbearswife on September 28, 2011 at 10:20 am

    I need to get in the kitchen and make some of this!

    Reply

  42. Jessica @ Cajunlicious on September 28, 2011 at 10:25 am

    This fudge looks amazing! Congrats on being number 1 in the top 9!

    Reply

  43. Crystal Lee on September 28, 2011 at 10:29 am

    Holy Moly this looks fantastic! I am so excited to try. I have never had pumpkin fudge before. So what you are telling me is this is not low cal/low fat? LOL! It looks worth every calorie. Thanks!
    Crystal
    Memphis, TN

    Reply

  44. Kelli @ The Corner Kitchen on September 28, 2011 at 10:36 am

    Yum…..what a delicious idea!

    Reply

  45. Alisha on September 28, 2011 at 12:05 pm

    This looks amazing! I am actually about to go to the store to buy pumpkin for muffins so I think I’ll just grab extra so I can give this recipe a try as well!

    Reply

  46. Doreen Burnett on September 28, 2011 at 1:34 pm

    Do you know the pt+ for this pumpkin fudge? Thanks.

    Reply

    • Michelle on September 28th, 2011 at 1:36 pm

      What is “pt+”?

      Reply

      • McKinlay Mom on September 30th, 2011 at 1:11 am

        I’m guessing that it means “points plus” value for weight watchers followers.

        Reply

        • Michelle on September 30th, 2011 at 10:56 am

          Ah, thank you! No, I have no idea how many Weight Watchers points are in the recipe.

          Reply

  47. Ally on September 28, 2011 at 5:21 pm

    I love the addition of pecans & white chocolate! Harmonious!
    xo
    http://allykayler.blogspot.com/

    Reply

  48. Heather on September 28, 2011 at 5:58 pm

    mmm…pumpkin fudge, I have never heard of that but it sounds delicious!

    Reply

  49. Kimby on September 28, 2011 at 9:02 pm

    So glad to see you made the Top 9 with this — what a great fall treat! :)

    Reply

  50. Sarah on September 28, 2011 at 9:43 pm

    Just made it…looks and smells delicious! Guess we’ll find out tomorrow (or later this evening if I can’t wait!).

    Reply

  51. Christine on September 28, 2011 at 10:14 pm

    Congrats on Foodbuzz top 9!

    Reply

  52. Sarah on September 30, 2011 at 12:27 am

    I made this fudge and brought it over to my grandmother’s house for our families Rosh Hashanah dinner tonight, and it was a HUGE hit! Everybody LOVED it! Thanks so much for an awesome recipe!

    Reply

  53. Stacy on September 30, 2011 at 11:41 pm

    Oh, my. My husband (the fudge and cookie maker of our family) made this tonight. Oh, my. It is amazing! Oh, my. Thank you!

    Reply

  54. Kim on October 1, 2011 at 5:59 pm

    Thanks for a great recipe, Michelle. I made this for my sister-in-law’s baby shower today and it was a huge hit. She said that it tasted like “fall in a piece of candy.” Your site is awesome — I love that I can make any of your recipes and take them to a family event without doing a trial run to taste test – your recipes are always delicious. Thanks!!

    Reply

  55. Esther on October 4, 2011 at 2:14 pm

    I just realized something very tragic: I don’t think I’ve ever made fudge! But now that I have seen, I am responsible. Because I do think this may be my first fudge. It looks phenomenaaalll.

    Reply

  56. Mary on October 18, 2011 at 1:54 pm

    I will be making this for the in-laws for Thanksgiving. I have also never made fudge before and this sounds the perfect recipe to start with.

    Reply

  57. Amy Cape on October 19, 2011 at 8:45 pm

    Over the years, I have tried several fudge recipes, from various sources, that include marshmallow cream as an ingredient. I have used at least 3 different candy thermometers during that time, and always cook to the desired temperature. In every case, I end up with fudge that sets up just fine in the refrigerator, but becomes mush at room temperature. What am I doing wrong?

    Reply

    • Michelle on October 20th, 2011 at 4:45 pm

      Hi Amy, It’s so hard to say, not knowing the recipe, the conditions it was made, etc. I would say that I’m not a fudge expert and I’ve found that patience and practice are key!

      Reply

  58. Crystal's Cozy Kitchen on October 21, 2011 at 5:38 pm

    I’m excited to try this and will probably end up using it for my housewarming party (in the next month or so!) Looks absolutely delicious.

    Reply

  59. Michelle on October 21, 2011 at 5:39 pm

    WOW! Looks fabulous! Secondly, WHERE did you find that awesome plate?

    Reply

    • Michelle on October 21st, 2011 at 5:44 pm

      Hi Michelle! My mom actually picked it up for me at Kohl’s one day – she saw it and thought it would be good for fall-type photos on the blog :)

      Reply

  60. rosa parks on October 22, 2011 at 8:20 am

    well hello my friend I have been looking all over for a site like brown eyed baker everything looks very good and I can’t wait to start making some of this lovely looking morsels. Thanks a lot

    Reply

  61. Mike Cooper on October 25, 2011 at 10:49 am

    It looks delicious. The picture anyway. My pan for of pumpkin sugar-goo; not so much. I’ve been reading articles all over the internet on what could cause fudge not to set. Bottom line is there are a dozens of different reasons, and I can’t for the life of me figure out which mistake I made. Kudos to everyone who made this recipe work. Looks like I’ll be buying from the mall this year.

    Reply

  62. Kevin (Closet Cooking) on October 25, 2011 at 9:21 pm

    It has bee far too long since I last made fudge and a pumpkin fudge sounds really good!

    Reply

  63. Julie on November 6, 2011 at 4:42 pm

    Literally just made this recipe. I’m not used to using candy thermometers. The temp got up around 225 and didn’t seem like it was going to go higher but it seemed like I cooked it as long as the time says at least. Hope I cooked it long enough. Going to wait and see. Looks a little light colored right now as it is cooling. Hopefully it turns out better than the last pumpkin fudge I made. That one had corn syrup and it turned out as a mess that didn’t really even taste like pumpkin..just tasted like a bunch of gooey sugar…ended up throwing most of it out, which stunk knowing the time and wasted ingredients that went into it. :(

    Reply

  64. L.S. on November 10, 2011 at 10:04 am

    This fudge looks so good, I decided to make it last night. The taste was phenomenal! But my end results = Epic Fail. I was excited to get up this morning and cut it into pieces so my husband could take it to work. I stuck the knife in, and GOOEY! I guess I did something wrong. I’m just not sure what…

    Reply

    • Julie on November 10th, 2011 at 8:00 pm

      You probably just didn’t cook it long enough. I was worried I was going to cook it too long as it was getting super hot and bubbly towards the end(I was sweating…lol) but my texture turned out okay. Tastes alright but I’m not sure I put enough spice. I didn’t have pumpkin pie spice so had to try to throw together the right combination of individual spices and didn’t have any allspice.

      Reply

  65. ashley on November 21, 2011 at 8:05 pm

    i just finished the fudge and popped it into the fridge to set. i was reading over the comments and noticed it hard to reach the proper consistancy. this is my first time making fudge so im a bit nervous. i used a candy thermometer, so i think i should be ok… although i noticed not all of my chips melted before i poured into the pan. fingers crossed! i hope it comes out right since it smells so amazing!!

    Reply

  66. Denise Young on December 2, 2011 at 10:40 pm

    I made the pumpkin fudge this morning and it is DELISH!!! I will be making it again, and again, my whole family loves pumpkin.
    Thanks a bunch

    Reply

  67. Angie @ Big Bear's Wife on September 25, 2012 at 7:29 pm

    Pumpkin! I”m so ready for all things Pumpkin!

    Reply

  68. Katie on November 19, 2012 at 2:37 am

    I know this was posted last year, but anyone who is trying it out now and having problems getting the right consistency, it may be because you need to adjust your goal temperature due to the elevation where you live. You are subtract one degree for every 500 ft above sea level. Here’s a link for more info http://candy.about.com/od/candybasics/qt/Adjusting-Candy-Temperatures-For-High-Altitude-Cooking.htm

    Reply

  69. Jacqueline on November 21, 2012 at 8:50 pm

    Made this this week, and used my own homemade pumpkin puree instead of canned. You can just heat it a little before throwing it in the mix to boil out a bit of the water. I had some issues getting my fudge to the right temperature, because a medium saucepan isn’t big enough. I couldn’t get it above 228 degrees, and then my chocolate chips wouldn’t melt fully (I used Ghiradelli). It firmed up OK in the fridge but was really tough to get off of the aluminum foil, and a lot stuck to it. I think parchment paper would have worked better, or maybe if it were firmer if my chocolate had melted appropriately. There are still some chunks of it in the fridge. So, if you make this, use a large saucepan, and then put the chocolate chips in FIRST before you add the marshmallow cream, etc. so that they get the blast of the heat first. I added everything at once and it just cooled too quickly

    Reply

  70. morri on April 14, 2013 at 10:43 am

    I have to go and sit with the people who got gooey fudge :-( I followed the recipe to the letter, boiled the mixture until it reached 335 F, then cooled it overnight. I got a block of something strongly resembling cookie dough in texture. The taste was not too bad, but cutting the block in neat squares and serving them as gifts was out of the question.
    But! It turns out that gooey fudge can be saved. I crumbled the block and heated it again in a saucepan, until it bubbled, thickened and changed colour to deep caramel-brown. Then I spread it in a pan where it set beautifully. I also remembered that I have tried this recipe before (I found it elsewhere), using condensed milk instead of evaporated. I didn’t have a candy thermometer then, so I just boiled it for 12 minutes. It set fine, so anyone who got gooey fudge might want to try this recipe with condensed milk.

    Reply

  71. Fudgelady on September 30, 2013 at 3:59 pm

    I have been making pumpkin fudge for years, and use the canned pumpkin but squeeze as much water out of possible ( cheesecloth) before I add it to the cooked fudge. Just another method, and it works for me. I wish someone would come up with “dried pumpkin” like cranberries, blueberries, papaya, etc. etc.

    Reply

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