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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
Did you make this recipe?
Homemade fudge that's perfect for fall
- 2
cups
granulated sugar
- 1
cup
light brown sugar
- ยพ
cup
unsalted butter
- 2/3
cup
evaporated milk
((5-ounce))
- ยฝ
cup
canned pumpkin
- 2
teaspoons
pumpkin pie spice
- 2
cups
white chocolate chips
- 7
ounces
- 1
cup
chopped pecans
- 1ยฝ
teaspoons
vanilla extract
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 234ยฐ to 240ยบ 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.
Calories: 112kcal
Fat: 5g
Saturated fat: 2g
Cholesterol: 7mg
Sodium: 9mg
Potassium: 40mg
Carbohydrates: 16g
Sugar: 15g
Vitamin A: 375%
Vitamin C: 0.2%
Calcium: 24%
Iron: 0.1%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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Once the mixture gets to the soft ball stage and it’s time to put in the last few ingredients, do you take the pan off the heat and stir in the last items?
Yes, remove from the heat to stir in. Enjoy!
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.
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.
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
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
Pumpkin! I”m so ready for all things Pumpkin!
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
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!!
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…
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.
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. :(
It has bee far too long since I last made fudge and a pumpkin fudge sounds really good!
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.