Pumpkin Fudge

Name: Pumpkin Fudge
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 60 min
Yield: 1 9x9-inch pan
Ingredients: ⅔ cup evaporated milk; 2 ½ cups white sugar; ¾ 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

Rating: 3.79 stars

448 Ratings
389 Reviews
24 Photos

Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.

By Cathy

Recipe Summary

prep:

25 mins

cook:

25 mins

additional:

1 hr 10 mins

total:

2 hrs

Servings:

Yield:

1 9x9-inch pan

Nutrition Info

Ingredients

Original recipe yields 16 servings

The ingredient list now reflects the servings specified

⅔ cup evaporated milk
2 ½ cups white sugar
¾ 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

Directions

Step 1

Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.

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Step 2

In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
Step 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.
Step 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.

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:

256.1 calories; protein 1.8g 4% DV; carbohydrates 49.5g 16% DV; fat 6.3g 10% DV; cholesterol 9.2mg 3% DV; sodium 70.9mg 3% DV. Full Nutrition

Reviews (389)

Most helpful positive review

AMANDAMS27

10/26/2016

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 (set your timers) and stir occasionally. I will DEFINATELY make this recipe again! What a nice change from ordinary fudge! Thanks!! Read More

Helpful

(809)

Most helpful critical review

dredog

12/23/2005

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 out. Nothing worked to get it out of the pan without pieces of foil stuck to it. I'd rename this "pumpkin caramel". Read More

Helpful

(52)

448 Ratings

5 star values: 208
4 star values: 94
3 star values: 52
2 star values: 30
1 star values: 64

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

AMANDAMS27

10/26/2016

Helpful

(809)

liesh

12/02/2007

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. For those of you who ended up with pumpkin caramel....you didn't cook it long enough...end of story. I used a candy thermometer and cooking it on medium takes about 25 to 30 min. to get to the softball stage. If you cook it long enough then this recipe is foolproof. I did use an entire 12 oz. bag of the chips and the pumpkin pie spice. I have gotten rave reviews on this. Read More

Helpful

(314)

Paula Kreft

11/09/2006

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 occasionally as the directions say for 18 minutes. You do not need a thermometer. I checked the temperature after 18 minutes and it was not up to soft ball stage. I chose to follow the directions rather than my thermometer and the fudge is perfect. It is also good with chopped walnuts. Read More

Helpful

(229)

sarajo614

11/21/2006

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 days ago and had multiple requests for the recipe. Very easy. The changes I made to the recipe were adding a full bag of vanilla chips and adding 1/2 tsp of ground cloves and 1/2 tsp of nutmeg so that way it would have more pumpkin pie taste. I didn't use a candy thermometer and the fudge wasn't dry or gooey. It set up perfectly. I highly recommend this recipe for a fun Thanksgiving treat. Read More

Helpful

(128)

Chuck Kennedy

12/23/2006

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 right because I had never made fudge before---but once I used a candy thermometer (234 F) for the final boil this was easy as can be. Tips for those just trying it out: I replaced the cinnamon with Pumpkin Pie spice and I just sprayed my pan with a non-stick butter spray instead of using the foil. Other than that use a candy thermometer to get this right on the last step. Read More

Helpful

(80)

Leanne Hockenberry

12/18/2003

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 the soft ball stage (232 F). I also recommend a wisk for combining the ingredients and stirring in the pumpkin marshmallow creme and chocolate. Read More

Helpful

(58)

dredog

12/23/2005

Helpful

(52)

DORIS LAJEUNESSE

12/18/2003

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:-) Read More

Helpful

(38)

kjb

10/25/2006

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 it. I did cut the cinnamon down to 1/2 tsp. and added 1/2 tsp.of pumpkin pie spice and it really seemed to bring out the wonderful flavor. I also was sure to grease the foil with butter and had no problems. This will definetly be a keeper! Read More

Helpful

(37)

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Nutritional Information

Pumpkin Fudge

Servings Per Recipe: 16
Calories: 256.1

% Daily Value *

protein: 4 %

carbohydrates: 16 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 10 %

saturated fat: 19 %

cholesterol: 3 %

vitamin a iu: 37 %

niacin equivalents: 2 %

vitamin b6: 1 %

vitamin c: 1 %

folate: 1 %

calcium: 7 %

iron: 1 %

magnesium: 2 %

potassium: 2 %

sodium: 3 %

thiamin: 1 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.