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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
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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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!
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!
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