Spiced Pumpkin Fudge

"I found this in the news paper and made it. Everyone that tried it said it was amazing. Will add this to me gift baskets in the future. cooking time is cooling time"
photo by gailanng photo by gailanng
photo by gailanng
photo by gailanng photo by gailanng
Ready In:
2hrs 20mins
3 pounds




  • Line 13 x 9-inch pan with foil.
  • Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-duty saucepan. Bring to a full rolling boil over medium heat, stiring constantly.
  • Boil, stiring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage).
  • Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute.
  • Immediately pour into prepared pan.
  • Ket stand on wire rack for 2 hours or until completely cooled.
  • Refrigerate tightly covered.
  • To cut, lift from pan; remove foil. Cut into 1-inch pieces.
  • Makes about 3 pounds.

Questions & Replies

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  1. Den G.
    This is GREAT! For people who don't want to bother with the candy thermometer, I used the same method as the one for raspberry fudge (http://www.food.com/recipe/raspberry-cheesecake-fudge-342983) and it worked out great. I added the pumpkin and the spices AFTER cooking the sugar/butter/milk together and it had just a really great flavor.
  2. JackieOhNo!
    Delicious, and a wonderful, unique spin on fudge. I make traditional fudge every holiday season, but wanted to try something different this year. This really fit the bill and was easy to prepare. My friends were very pleased to receive this in their gift baskets! Thanks for sharing.
  3. bonesytrev
    ssuch a shame I live in the uk as we do not have canned pumpkin, or marshmallow cream, so it looks like I can't get to make them!!
  4. Stephen B.
    I like to add 1 tsp salt at the beginning but this is amazing fudge either way
  5. gailanng
    Delicious and 5 stars because I think they look like a million bucks (give or take a few thousand). *PAC Spring 2013*



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