Pumpkin Fudge–make this tasty treat to usher in the season of pumpkin flavored everything!
Here, in eastern North Carolina, fall hasn’t hit yet. It’s still pretty warm and that nice, crisp feeling in the air may not show up till November or even December. In fact, I remember more than one Thanksgiving that was warm enough for shorts and a Tshirt. (To be clear, this always irritates me. I want it to be cool and crisp outside for turkey day.)
But, regardless of the temperature, the pumpkin spiced world is in full swing!
So I guess it’s time to make this pumpkin fudge again. Since it’s such an easy recipe, I’ll definitely do it. But, as I’m trying to eat less sweets, I’ll try to reserve it for when I can share it with many people. Otherwise…yeah, I’m gonna eat too much of it.
Pumpkin Fudge has a great texture. You’ll need a candy thermometer and I recommend a nice digital one. I have the old clip on thermometer that you have to keep bending over to see if the meter raises to the right temp. Time for me to invest in a really good digital one. Any recommendations?
If you’re obsessed with all things pumpkin, try this recipe!
Pumpkin Fudge
- September 20, 2021
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Ingredients
- 3 cups granulated white sugar
- 3/4 cup melted salted butter
- 2/3 cup evaporated milk
- ½ cup canned pure pumpkin
- 2 Tbsp. light corn syrup
- 1 tsp. pumpkin pie spice
- One 12-ounce package white chocolate morsels or vanilla candy melts*
- One 7-ounce jar marshmallow crème
- 1 cup chopped pecans, toasted (optional)
- 1 teaspoon vanilla extract
Directions
- Step 1
- Line a 9×13-inch square pan with aluminum foil, leaving enough on the ends to allow you to lift the fudge out later. Spray with nonstick cooking spray.
- Step 2
- Stir together sugar, butter, evaporated milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Stir constantly while you cook the mixture until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
- Step 3
- Once mixture reaches this temperature, remove it from heat. Immediately stir in the white chocolate, marshmallow creme, nuts (if using), and vanilla. Stir until smooth.
- Step 4
- Pour into the prepared pan. Let stand at room temp for 2 hours. Then carefully lift the fudge out by the foil “handles” and cut into squares.
- Step 5
- *I prefer the vanilla candy melts. Mine are Guittard brand.
