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Pumpkin Fudge

Print Recipe
Homemade fudge that's perfect for fall
Course Snack
Cuisine American
Prep Time 45 mins
Total Time 45 mins
Servings 64 pieces (about 3 pounds)
Calories 112
Author Michelle

Ingredients

  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • ¾ cup unsalted butter
  • cup evaporated milk (5-ounce)
  • ½ cup canned pumpkin
  • 2 teaspoons pumpkin pie spice
  • 2 cups white chocolate chips
  • 7 ounces marshmallow creme
  • 1 cup chopped pecans
  • 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.

Nutrition

Calories: 112kcal | Carbohydrates: 16g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 9mg | Potassium: 40mg | Sugar: 15g | Vitamin A: 375IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.1mg