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Pumpkin Fudge | Taste and Tell

I hope you aren’t sick of pumpkin yet!!

If you are a regular follower, you will have noticed that for the past few months, I’ve been featuring an old recipe here every Sunday. Technically, this one is old as well, first published back in November of 2007. But back then, I blogged a little differently, and I have a few posts that have multiple recipes in them. Since I’m a little OCD with my organizing lately, it was driving me crazy to have two recipes that were so different in the same post, so I decided to break them up into 2 posts.

So here we are, with the fudge recipe. (The sweet potato recipe is still in the same post, and it’s a recipe you need for Thanksgiving!!)

I have actually been wanting to remake this recipe for years, but I never quite got around to it before. But I love, love fudge, and well, we all know that I love pumpkin, so it’s only natural that I would love this fudge.

This was seriously super simple. No candy thermometer, no special equipment. When I first made this back in 2007, it was super soft, but this time around, it came out perfect. I’m almost wondering if I didn’t cook it long enough the first time. The only changes I made this time vs the first time were to use white chocolate chips instead of chopped white chocolate, and to put the mixture in an 8×8-inch dish instead of a 9×13. I wanted thicker versus thinner, and I would definitely stick to the 8×8.

This is the perfect fall/holiday treat! I’m not going to wait so long to make it again!

Pumpkin Fudge | Taste and Tell

Pumpkin Fudge
 
Prep time
Cook time
Total time
 
This holiday Pumpkin Fudge recipe brings the taste of the season with pumpkin, white chocolate and marshmallow.
Serves: 48 pieces
Ingredients
  • 1½ cups of sugar
  • ⅔ cups of evaporated milk
  • ½ cup of pumpkin puree (not pumpkin pie mix)
  • 2 tablespoons of butter
  • 1 tsp of salt
  • 2 teaspoons of pumpkin pie spice
  • 12 ounces of white chocolate chips
  • 2 cups of miniature marshmallows
  • 1 teaspoon of vanilla
Instructions
  1. Line an 8x8-inch baking dish with foil and spray with nonstick cooking spray.
  2. In a medium saucepan, combine the sugar, evaporated milk, pumpkin, butter, salt and pumpkin pie spice. Heat over medium heat. Bring to a boil and allow to boil for 12 minutes, stirring often. Remove from the heat and stir in the white chocolate chips and marshmallows. Stir in the vanilla.
  3. Pour into the prepared pan and chill until set. Cut into squares.
Notes
slightly adapted from Diannes Dishes
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24 Responses to Pumpkin Fudge

  1. Mmm loving this fudge! It sounds great!!

  2. Joanne says:

    I’ve made your pumpkin pie fudge before! So good.

  3. Yum, this sounds this sounds great. Pumpkin, chocolate chips and marshmallows – I’ll have some of that!

  4. Oh, this looks beyond delicious! I love that you added marshmallow to the mix

  5. I bought a pack of fudge just yesterday but making my own sounds like such a treat! They look so good :)

  6. Intresting!I saw many pumpkin recipes but never something like that^^

  7. Sick of pumpkin? Never! Especially when you can make something like this Pumpkin Fudge. Drool!

  8. Sharon says:

    Please reply ONLY if you actually made the fudge, Comments do not make a good recipe.

  9. Chels R. says:

    I love how you can see the speckles of the spice in the fudge. Glad you redid this recipe!

  10. Cynthia says:

    Followed all your directions and after chilling for 5 hours it’s a goey mess? I don’t know what happened? Did I need to boil longer? The taste is good though just wish the texture was too!!

    • Deborah says:

      Cynthia – that’s my guess – that it needed to boil a bit longer. The first time I made it, it was very soft. This last time I made it, though, it held up very well. I boiled it at a rolling boil for the full 12 minutes. I hope that helps!

  11. Amy says:

    Just made this pumpkin fudge and it turned out perfectly. My roommates loved it and were all very impressed, even though it was super simple to make. Thanks for sharing the recipe! I’ll definitely use it again!

  12. What beautiful fudge Deborah! I love seeing all that spice in each piece – yum!

  13. Ashley says:

    Hi!

    Thank you for sharing your recipe! I made it for Thanksgiving tomorrow, with some slight twists. And THANK YOU for that 12 minute stirring tip. I was doubtful at first, but I’m glad I followed through for firm fudge. I posted my version, crediting you, on my blog Fancy Fork.

    I love your photography & blog!
    Ashley

  14. Katie says:

    Absolutely delicious!! I made a batch of this fudge today for Thanksgiving. I sprinkled chopped pecans to half of the mixture after I poured it in the pan, and also did without the marshmallows. The consistency was perfect – I even added another minute on the stove just to be sure.

    Thanks for sharing!!

  15. Jes says:

    mine turned out rock hard .. anyone know why?? Did I boil it too long? .. first time fudge maker here!!!

    • Deborah says:

      Just a guess, but I’m guessing that you either cooked it too long or too hot. This one is a tricky one to get just right!

  16. Ashlee says:

    Mine turned out gooey as well. Hubbie said that the flavor was great but it actually started melting in his hand. I boiled it the full 12 minutes. It smelled delicious though. Any other reason this would have happened other than not cooking it longer?

    • Deborah says:

      I’m guessing that it has to do with the time and the temperature. It is a fickle fudge, but once you get it right, it’s fantastic!

  17. Amanda says:

    So excited about this find! I just made a batch with pecans and it’s chilling in the fridge now! Pray it comes out well, texture-wise, since I’m still getting used to our stove. Either way, Thank you!

  18. shannon says:

    Just made this and its setting in the fridge.hoping it turns out good.

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