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Pumpkin Fudge Recipe

Every Thanksgiving I look forward to the taste of pumpkin. This fudge lets me do that and every one loves it.—Marlene Fudge, Rushville, Indiana

This recipe is:

Diabetic Friendly

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Pumpkin Fudge Recipe

Prep: 20 min. Cook: 40 min. + chilling

Yield: 117 Servings

20 40 60

Ingredients

1 tablespoon plus 3/4 cup butter, divided
2 cups sugar
3/4 cup packed brown sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1 package (10 ounces) cinnamon baking chips
1 jar (7 ounces) marshmallow creme
1 cup chopped pecans
1 teaspoon vanilla extract

Directions

Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg.
Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage).
Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, pecans and vanilla. Transfer to prepared pan. Chill until firm.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 3 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 piece equals 58 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 18 mg sodium, 8 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Pumpkin Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p58

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Pumpkin Fudge

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Reviewed on Nov. 15, 2012 by belindajo

My daughter and I just finished making this fudge. I used butterscotch chips instead of cinnamon chips. I have not made old fashioned fudge in years, but this recipe was well worth it and it tastes great. It also makes the house smell wonderful. I'm making another batch tonight.

Reviewed on Dec. 24, 2011 by Cabeers

I made this for a church pitch-in dinner at Thanksgiving and for a board dinner; and each time the fudge was loved and ate up. I am going to make it a tradition to make every year at Thanksgiving.

Reviewed on Nov. 21, 2011 by wildrose1074

Was very unsure at first about this recipe at first, but wanted to make something different for the holidays. Its just like eating a piece of pumpkin pie. I am definitely going to make it again!!

Reviewed on Nov. 18, 2011 by Cabeers

I took it to a Church pitch-in and they gobbled it up. I'm getting ready to make it a second time for another pitch-in!!

Reviewed on Nov. 14, 2011 by gardenchris

I made this for a work potluck, where people loved it. I let my family have a sample first, and they asked when are you going to make some just for us?

Reviewed on Oct. 05, 2011 by RuthSluder

See my earlier post on this recipe. Awesome!

Reviewed on Oct. 05, 2011 by RuthSluder

I made this for a festival to sell in their mercantile shop. Not only did it sell out, I gave them a 1 1/2 lb. for auction it sold for $8.00. THis recipe is awesome. Cooking it makes your home smell wonderful!