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[/donotprint]
- 2 cups (400 g) granulated sugar
- 1 cup (220 g) light brown sugar
- ¾ cup (170.25 g) unsalted butter
- ⅔ cup (170.67 ml) evaporated milk, (5-ounce)
- ½ cup (122.5 g) canned pumpkin
- 2 teaspoons pumpkin pie spice
- 2 cups (360 g) white chocolate chips
- 7 ounces (198.45 g) marshmallow creme
- 1 cup (99 g) chopped pecans
- 1½ teaspoons (1.5 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 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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.
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
WOW! Looks fabulous! Secondly, WHERE did you find that awesome plate?
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 :)
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.
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?
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!
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.
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.
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!!
Oh, my. My husband (the fudge and cookie maker of our family) made this tonight. Oh, my. It is amazing! Oh, my. Thank you!
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!
Congrats on Foodbuzz top 9!
Just made it…looks and smells delicious! Guess we’ll find out tomorrow (or later this evening if I can’t wait!).
So glad to see you made the Top 9 with this — what a great fall treat! :)
mmm…pumpkin fudge, I have never heard of that but it sounds delicious!
I love the addition of pecans & white chocolate! Harmonious!
Do you know the pt+ for this pumpkin fudge? Thanks.
What is “pt+”?
I’m guessing that it means “points plus” value for weight watchers followers.
Ah, thank you! No, I have no idea how many Weight Watchers points are in the recipe.
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!
Yum…..what a delicious idea!
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!
This fudge looks amazing! Congrats on being number 1 in the top 9!
I need to get in the kitchen and make some of this!
Pumpkin pie in a small little bite?! Sign me up!
These fudge look amazing. Great idea!
Love this idea! It looks delicious!
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.
i love fudge… and i love pumpkin! genius!
Shut the front door! LOVE this!
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.
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!
I didn’t see your response before I commented. I second your request. :)
Wow, I’ve never had pumpkin fudge before or made homemade fudge for that matter but this post inspires me to do so!
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.
I’m loving your fudge lately!! This pumpkin fudge looks amazing!
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!
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.
Yummy! I love fudge, and I am so excited to try this recipe!
Did you see this one? Yikes!
holy MOLY this looks divine!
How creative! I absolutely love it!
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!
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!
Ooh, this is making my mouth water!! You should make a chocolate-peppermint flavor for Christmas!! That would be delightful!
Looks wonderful and I’m all for the pecans!
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.
What a great Fall recipe, this fudge looks delicious!! :)
I’m with Maggie–anything that requires a candy thermometer makes me nervous, but this looks great!
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!
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!
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?! :)
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?
You can use your own mashed cooked pumpkin instead of canned – most of us aren’t that lucky!
Hi Kay, You can use fresh pumpkin, just get out as much liquid as you can so it isn’t watery.
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?
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!
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.
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)
My mom is a pumpkin NUT! I’ll have to share this recipe with her.
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.
Love pumpkin fudge this time of year!
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… :)
This sounds so yummy!
I’ve never tried pumpkin fudge, but how could this not be good?!
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!
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.
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!