Pumpkin Fudge

1
Joyce Lowery

By
@jlowery55

This is a different kind of fudge. Can also be made with sweet potatoes.

Rating:
★★★★★ 1 vote
Comments:
Serves:
24 pieces
Cook:
40 Min
Method:
Stove Top

Ingredients

2/3 c
evaporated milk
3/4 c
butter
3 c
sugar
1 tsp
vanilla extract
1 c
pecans, chopped
1 pt
marshmallow creme topping
1 pkg
butterscotch chips
1/4 tsp
ground nutmeg
1/4 tsp
ground ginger
1/2 tsp
cinnamon
1 can(s)
pureed pumpkin

How to Make Pumpkin Fudge

Step-by-Step

  • 1Butter a 13x9-inch baking pan.
  • 2In a heavy two-quart saucepan, combine sugar, butter, milk, pumpkin, cinnamon, ginger, and nutmeg. Bring mixture to a boil, stirring constantly. Reduce heat.
  • 3Boil over medium-low heat until mixture registers 234 on a candy thermometer. This should take about 25 minutes.
  • 4Remove from heat and stir in butterscotch pieces until melted. Add marshmallow creme, nuts, and vanilla. Mix until well combined.
  • 5Pour into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in the refrigerator.

Printable Recipe Card

About Pumpkin Fudge

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: Southern