Pumpkin Fudge Recipe

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Pumpkin fudge

Kat Kilroy


This is my first time trying to make pumpkin fudge. Saw it at the beach and had to try a sample. We will see how this works. Basically took my chocolate fudge recipe, and tweeked it.

Also, if you do not have pumpkin pie spice, use equal parts, ground clove, nutmeg, ginger and cinnamon (1/2 tsp each)

pinch tips: Parchment Paper Vs Wax Paper



makes 3lbs


10 Min


15 Min


Stove Top


2 c
granulated sugar
1 c
packed light brown sugar
1 1/2 stick
butter or margarine
5 oz
can evaporated milk
1/2 c
100% pure pumpkin
1 Tbsp
pumpkin pie spice
12 oz
package white choc chips
1 c
pecans (chopped) optional
1 Tbsp
pure vanilla
1 jar 7 oz jar(s)
marshmallow cream

Directions Step-By-Step

Line 13 x 9-inch baking pan with foil.
Mix sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a rolling boil over medium heat, stirring constantly. Continue to boil, stirring constantly, for 10 to 12 minutes, until candy thermometer reaches 234° to 240º F (soft-ball stage). This is important!! Use a candy thermometer to reach the correct temperature or this will never set.
Stir in white chocolate chips, marshmallow cream, nuts and vanilla extract. Stir constantly for 1 minute or until chips are melted.
Pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. Makes about 3 pounds.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Heirloom