Pumpkin Fudge Recipe

Name: Pumpkin Fudge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1 cup firmly packed brown sugar; 3/4 cup butter; 2/3 cup evaporated milk; 1/2 cup canned pumpkin; 1 1/2 - 2 teaspoons pumpkin pie spice; 1 (12 ounce) package white chocolate chips; 1 (7 ounce) jar marshmallow creme; 1 cup chopped pecans; 1 1/2 teaspoons vanilla extract

Servings: persons

2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 1/2 - 2 teaspoons pumpkin pie spice
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

1
In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
2
Continue heating until mixture begins to boil, stirring constantly.
3
Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
4
Remove pan from heat; stir in chocolate chips until melted.
5
Add in remaining ingredients; stir to mix well.
6
Pour into a buttered 13x9 inch baking pan; cool to room temperature.
7
Cut into squares; stor in the refrigerator in an air-tight container.

1256

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups sugar, 1 cup firmly packed brown sugar, 3/4 cup butter, 2/3 cup evaporated milk, and more.

Yes, Pumpkin Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Fudge

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