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?
- 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.