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Pumpkin Fudge

 Pumpkin Fudge
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
117 ServingsPrep: 20 min. Cook: 40 min. + chilling

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.

2 of 2

Pumpkin Fudge (continued)

Directions (continued)

  • squares. Store in an airtight container in the refrigerator. Yield:
  • 3 pounds.
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.