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.
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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
Ingredients
- 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
Instructions
- 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.
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Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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!
xo
http://allykayler.blogspot.com/
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!
Crystal
Memphis, TN
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.