Pumpkin Fudge Recipe

Name: Pumpkin Fudge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 3/4 cup butter, divided; 2 cups sugar; 3/4 cup packed brown sugar; 2/3 cup evaporated milk; 1/2 cup canned pumpkin; 1 teaspoon ground cinnamon; 1/2 teaspoon pumpkin pie spice; 1/4 teaspoon ground nutmeg; 1 package (10 ounces) cinnamon baking chips; 1 jar (7 ounces) marshmallow creme; 1 cup chopped pecans; 1 teaspoon vanilla extract

Servings: persons

1 tablespoon plus 3/4 cup butter, divided
2 cups sugar
3/4 cup packed brown sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1 package (10 ounces) cinnamon baking chips
1 jar (7 ounces) marshmallow creme
1 cup chopped pecans
1 teaspoon vanilla extract

1
Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg.
2
Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238u00b0 (soft-ball stage).
3
Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, pecans and vanilla. Transfer to prepared pan. Chill until firm.
4
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

912

kcal

Calories

Fat

188

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 12 ingredients. The key ingredients include: 1 tablespoon plus 3/4 cup butter, divided, 2 cups sugar, 3/4 cup packed brown sugar, 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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