Pumpkin Fudge

Pumpkin Fudge Recipe

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Valerie Esque


I got this recipe from a lady who makes it and sells it at one of our local flea markets. It is always a favorite this time of year. I love it has a great flavor.

★★★★★ 2 votes
Makes 36 squares.


3 c
granulated sugar
1 c
3 Tbsp
light corn syrup
1/2 c
solid pack pumpkin puree
1/4 tsp
1 tsp
pumpkin pie spice
1 1/2 tsp
vanilla extract
1/2 c
1/2 c
chopped walnuts (optional)


1Butter or grease an 8 x 8-inch pan, set aside.
2In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin, and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir. When mixture reaches 232 degrees F on candy thermometer or forms a soft ball when dropped into cold water, remove from heat.
3Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F on candy thermometer). Beat mixture until it is very thick and has lost some of its gloss. Quickly pour into prepared pan.
4Allow to cool and set until firm. When firmed cut into 36 squares.

About Pumpkin Fudge

Course/Dish: Candies