Pumpkin Fudge

  • Recipe By
  • Published Dec 23rd
  • Ready In2h
  • Servings16
  • Calories256
Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.

Pumpkin Fudge Ingredients

The following are the ingredients needed to make delicious Pumpkin Fudge for 16 servings:

  • 2/3 cup evaporated milk
  • 2 1/2 cups white sugar
  • 3/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 7 ounces marshmallow creme
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract

Pumpkin Fudge Cooking Instructions

  • Prep25m
  • Cook25m
  • Ready In2h

To cook Pumpkin Fudge, you need about 25 minutes of preparation time. The time needed to cook this Pumpkin Fudge is about 25 minutes , and you can serve your Pumpkin Fudge within 2 hours . The following are the steps to cook Pumpkin Fudge easily:

  1. 1 Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
  2. 2 In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  3. 3 Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
  4. 4 Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Notes

  • Editor's Note:
  • The fudge mixture should reach 239 degrees F (115 C) before you remove it from the heat. The temperature will continue to rise slightly, even off the heat.

Nutrition Facts

Per Serving: 256 calories; 6.3 grams of fat; 49.5 grams of carbohydrates; 1.8 grams of protein; 9 milligrams of cholesterol; 71 milligrams of sodium.

  1. Dec 2nd 2007

    Here's a tip for those of you who said your tin foil stuck to the fudge. DO NOT USE a cheap thin tin foil. Reynolds brand even makes a heavy duty NON STICK FOIL that worked perfectly for me. ...

  2. Dec 22nd 2006

    WOW!! All I can say is that this fudge is fantastic tasting. It's not too sweet and it has a nice even balance of flavors all centered around the pumpkin. It took me three tries to get this ...

  3. Nov 21st 2006

    This recipe is not like traditional chocolate or peanut butter fudge. It's not creamy, but pumpkin isn't creamy. So it should be expected. However it is so tasty. I made this a couple of day ...

  4. Oct 25th 2006

    FANTASTIC!!! I was so pleased with the results! I divided it up and asked for reviews from my parents, sisters, & their families, and all of them called me to say how much they enjoyed ...

  5. Dec 23rd 2005

    I, like others, ended up with a pan of sticky goo. DO NOT USE FOIL to line the pan! The "fudge" sticks to the foil and you cannot remove it. I tried freezing it, heating it up and tearing it ...

  6. Nov 2nd 2003

    Nice texture, but has better flavor with 1/2 tsp. pumpkin pie spice and 1/2 tsp. cinnamon. Once it comes to a boil, turn the heat down so it's just enough to maintain the boil and stir *occa ...

  7. Dec 18th 2002

    I followed the directions (without a candy thermometer) and this came out great!! Cook till it boils. Add ingredients..cook till it boils again.. Bring to rolling boil..then cook for 18 min ...

  8. Dec 9th 2002

    Mmmmm! First time making pumkpin fudge. A nice change from chocolate and peanut butter. I doubled the recipe with no problems. Use a candy thermometer to ensure that your fudge reaches t ...

  9. Dec 20th 2001

    I used a candy thermometer to be sure it reached 230 degrees, I had no problem with it setting up.it taste great. Loved it. Doris :-)