Pumpkin Fudge Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 40 min. + chilling
MAKES:117 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min. + chilling
MAKES: 117 servings

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

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.

Directions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
Originally published as Pumpkin Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p58

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.

Reviews for Pumpkin Fudge

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 15, 2012

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.

MY REVIEW
Reviewed Dec. 24, 2011

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.

MY REVIEW
Reviewed Nov. 21, 2011

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!!

MY REVIEW
Reviewed Nov. 18, 2011

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!!

MY REVIEW
Reviewed Nov. 14, 2011

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?

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT