photo by DoubletheGarlic
- Ready In:
5 dozen squares
- 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
- In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
- Continue heating until mixture begins to boil, stirring constantly.
- Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
- Remove pan from heat; stir in chocolate chips until melted.
- Add in remaining ingredients; stir to mix well.
- Pour into a buttered 13x9 inch baking pan; cool to room temperature.
- Cut into squares; stor in the refrigerator in an air-tight container.
Questions & Replies
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I cannot begin to tell you how good this fudge is. The first time I ever tried pumpkin fudge was last fall at Cabela's, and I fell in love!! I knew that I was going to have to find a recipe so that I could make my own!! This recipe is so close to that!! I followed the directions to a T and the texture is soooo creamy and smooth!! I think next time I will increase the pumpkin pie spice by 1/2 teaspoon. It was very good as directed but I love my pumpkin spicy!! Thank you so much. Addendum: Just wanted to leave a little note... I loved this fudge so much I decided to give it out as favors at my October wedding. I made 6 batches and cut it into 2 inch squares and placed each square in a decorative box. The only things I did differently were to add 1/2 tsp of additional pumpkin pie spiceto each batch and I did not add the chopped pecans into the fudge mixture. I wanted to be able to cut the fudge smoothly, so I bought some candied pecans and put one on top of each piece. Our guests loved it! I can't tell you how many people asked for the recipe! Thanks for helping to make our wedding extra special by posting this awesome recipe!
Tonight was my first time making fudge and it was a lot easier than I thought! I took on board what several people said about not being shy with the spices and I upped the pumpkin pie spice (UK "mixed spice") to 3 tsps, plus added another 1 tsp of cinnamon. I wd definitely recommend this -- this quantity of fat and sugar can definitely take it, plus it makes for a richer color. Also, for the record, I added 1/8 tsp. salt AND substituted plain marshmallows for the m. creme and it worked out just fine. Thanks for the great recipe (it's posted so many times on food.com, I figured it must be great!). (Addendum: that tiny quantity of pumpkin gets lost in all the other ingredients -- the next time I make this I'm going to use a whole can and see what happens!)
This fudge is excellent; pretty color, smooth texture, and a wonderful creamy pumpkin flavor. I took others advice and increased the Pumpkin Pie Spice to 2 tspns, and it was perfect. NOTE: Step #4 is important. Be sure to remove your pan from the heat BEFORE adding white chocolate chips. Then stir gently until melted, before adding remaining ingredients.
It took forever to get to softball stage! Then when I added the white chocolate, it cooked it, causing the whole mixture to turn into a grainy, crumbly mess. I would recommend adding a time to cool the mixture before adding the white chocolate. The flavor was excellent, but I couldn't serve it to anyone due to the texture.
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