Pumpkin Fudge
We're still riding the fudge bandwagon, and playing around with more seasonal flavors. Last week was the maple-fudge variety, and now with October peeking around the corner, we thought a pumpkin version would be a great one to try. It smells and tastes just like pumpkin pie – we could not envision a more reliable pumpkin fudge. In fact, we highly recommend making this and then savoring a piece each day during October. And if you don’t have to share with anyone, this batch will last you right through Thanksgiving! Even though you do need a candy thermometer for this one, it’s still pretty straightforward, foolproof and, most importantly, rich!
We were looking around for a pumpkin fudge recipe and loved the combination of flavors and ingredients in this one. The evaporated milk, marshmallow creme and white chocolate chips combine to make this a creamy fudge. Throw in pumpkin and spices, and you have the fudge equivalent of pumpkin pie. Drool.
The pecans in the recipe are optional – if you are allergic or don’t like them you can leave them out, but we like the contrast in texture they provide, as well as the flavor. If you don’t have pecans, walnuts would also be a great substitute.
We still have a few seasonal fudge flavors up our sleeve for the holidays, so be sure to stay tuned! Do you have any favorite varieties, or ones you’d like to see?
Two year ago: Peach Crumb Bars
Three years ago: Chicken Pot Pie
Four years ago: Cornbread
Pumpkin Fudge
Yield: 64 pieces (about 3 pounds) From-scratch fudge that's reliable for fall- 2 cups (400 g) granulated sugar
- 1 cup (220 g) light brown sugar
- ¾ cup (170.25 g) unsalted butter
- ⅔ cup (170.67 ml) evaporated milk, (5-ounce)
- ½ cup (122.5 g) canned pumpkin
- 2 teaspoons pumpkin pie spice
- 2 cups (360 g) white chocolate chips
- 7 ounces (198.45 g) marshmallow creme
- 1 cup (99 g) chopped pecans
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 1. Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for straightforward removal.
- 2. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F.
- 3. Quickly stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract. Stir vigoriously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces.
- Yield: 64 pieces (about 3 pounds)
- Prep: 45 minutes
- Total: 45 minutes
Ingredients
- 2 cups ( 400 g ) granulated sugar
- 1 cup ( 220 g ) light brown sugar
- ¾ cup ( 170.25 g ) unsalted butter
- ⅔ cup ( 170.67 ml ) evaporated milk, (5-ounce)
- ½ cup ( 122.5 g ) canned pumpkin
- 2 teaspoons pumpkin pie spice
- 2 cups ( 360 g ) white chocolate chips
- 7 ounces ( 198.45 g ) marshmallow creme
- 1 cup ( 99 g ) chopped pecans
- 1½ teaspoons ( 1.5 teaspoons ) vanilla extract
Method
- 1. Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for straightforward removal.
- 2. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F.
- 3. Quickly stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract. Stir vigoriously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces.
