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My review
Pumpkin Fudge
cathy
"Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily."
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Ingredients
2 h servings 256 calsOriginal recipe yields 16 servings (1 9x9-inch pan)
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Directions
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Prep
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Cook
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Ready In
- Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
- In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
- 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.
- 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.
Footnotes
- 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 calories; 6.3 g fat; 49.5 g carbohydrates; 1.8 g protein; 9 mg cholesterol; 71 mg sodium. Full nutrition
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Reviews
Read all reviews 379436 Ratings
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Most helpful positive review
12/18/2002
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 (se...
Most helpful critical review
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...
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12/18/2002
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 (se...
12/2/2007
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...
11/2/2003
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 *occasion...
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 ag...
12/22/2006
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 righ...
12/9/2002
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 s...
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...
12/20/2001
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 :-)