Pumpkin Fudge

Pumpkin Fudge Recipe

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Yvonne Corbett


This is a fairly easy recipe to make and very much worth the effort. This is my favorite time of year ...and all the sights and smells of the season is the reason for that :)


★★★★★ 1 vote

depending on the size of each peice cut ....
30 Min


  • 3 c
  • 3/4 c
    butter, melted
  • 2/3 c
    evaporated milk
  • 1/2 c
    canned pumpkin
  • 2 Tbsp
    corn syrup, light
  • 1 tsp
    pumpkin pie spices
  • 1 12 oz
    pkg white chocolate chip morsels
  • 1 7 oz
    jar marshmellow creme
  • 1 c
    chopped pecans, toasted
  • 1 tsp
    vanilla extract

How to Make Pumpkin Fudge


  1. Stir together first 6 ingredients in saucepan over medium high heat,and stir constantly until mixture comes to a boil.
  2. Continue cooking, stirring constantly until candy thermometer reaches 234o (soft ball stage)...or about 12 minutes.
  3. Remove from heat and stir in remaining ingredients until they are blended well.
  4. Pour into a greased aluminum foil-lined 9 inch square pan.
  5. Let this stand for 2 hours or until completely cooled...cut into squares.
  6. ENJOY !!!! :)
  7. Note: Be sure to line the pan with foil before you cook the fudge...Once the candy thermometer reaches 234o and the rest of the ingredients have been added, quickly spoon the mixture into the prepared pan. :)

Printable Recipe Card

About Pumpkin Fudge

Course/Dish: Candies

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