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October 21, 2010

Pumpkin Spice Fudge

This is one of my mother's favorite candies!
2 c. sugar
1 c. brown sugar, packed
3/4 c. butter (no substitutions)
2/3 c. evaporated milk
1/2 c. pumpkin puree
1 1/2 tsp. Pumpkin Pie Spice
1 (12 oz.) pkg. white chocolate chips
1 (7 oz.) jar Marshmallow creme
1 c. chopped pecans or macadamia nuts (optional)
1 1/2 tsp. vanilla extract

Butter a 9 x 13 baking dish.  Combine the first 6 ingredients in a heavy saucepan: cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly.  Boil until a candy thermometer reaches the the soft-ball stage (234 ~ 243 degrees). Remove from heat, stir in the white chips until they are all melted and mixture is smooth. Add the remaining ingredients, mix well. Pour into prepared pan, and cool to room temperature. Cut into squares, store refrigerated in an air tight container. Makes approx. 60 pieces.
Note: The total boiling time is around 30 minutes.

We're excited! This yummy recipe was featured at:

and at:

And look at this! We won over on this blog!

p.s. I can't take credit for this awesome photo.


Red Couch Recipes said...

I had some commercially made pumpkin fudge the other day and it was delicious. Yours looks delicious too. Joni

Red Couch Recipes said...

I love your background and blinkie witch. Joni

Nike@ChooseToThrive said... I have been looking for a pumpkin fudge recipe and can NOT wait to try this! Thank Boo!

Unknown said...

OMG this sounds amazing! Definitely a keeper--thanks for sharing!
ann at housefinally.blogspot

Beth Eaton said... mom makes the most wodnerful fudge but she has never made a pumpkin! I hoep you don't mind that I shared it with her. She is going to try it out this weekend!

Stephanie Lynn @Under the Table and Dreaming said...

Yummy! I have never heard of pumpkin fudge but would love to give it a try! Thanks for sharing the recipe! I'll be featuring this today - stop by and grab a featured button if you like. Thanks so much for linking to the Sunday Showcase - I greatly appreciate it. Hope you have a wonderful week! ~ Stephanie Lynn

Lisa said...

I was wondering the other day if there was such a thing as pumpkin fudge, then I saw your recipe today. It looks mouthwateringly delicious.

Queen of the House said...

Oh my goodness! This looks SO yummy! I might eat the whole batch though! :)

Jerri at Simply Sweet Home said...

Oh how yummy!

Thanks for linking up for Friday Favorites! Hope to see you again this week!

Jerri at Simply Sweet Home said...

Came back to let you know that I'm featuring your post! Come grab my featured button if you'd like one!

Kristin (Book Sniffers Anonymous) said...

This looks like a really delicious tasting fudge. I have bookmarked it and cannot wait to give it a try.

Tiffanee said...

Wow! This looks amazing! I love pumpkin spice and fudge. You are brillant!!

easy recipes said...

Growing up in the 90's, I never heard of pumpkin spice fudge. The oddest sweet I heard of growing up was salt water taffy! I wonder if this would work with sweet potato puree as well. The two vegetables are quite similar to me.

Anonymous said...

I love this recipe, it turned out great. The only thing is that it doesn't turn out anything like the picture you have posted on here.

Unknown said...

I'm sorry to hear that your fudge didn't turn out like the photo.
A couple of simple tips:
Use a clean knife each time you begin a new cut. Always score the fudge before actually cutting through it.
I often use unflavored dental floss to cut through the candy if it isn't really thick.
Try pouring the fudge into small square containers to set up. It makes cutting the "centers" of the candy easier and more smoothly.
And finally, the candy is easier to cut and get smooth edges when it is chilled first (the small trick I used for the photo).
Try it again, and don't be discouraged, mine doesn't always turn out beautifully either!

Morgan said...

I made this last Friday and I absolutely love it! It is easy to make and is delicious. Definitely going to make this again

Unknown said...

Hi Morgan!
Thank you SO MUCH for stopping back by and letting me know how your candy came out.
It is a delicious recipe, isn't it?

Best wishes!

Anonymous said...

Ok so i tried this recipe tonight and i had some problems, the taste itself was awesome but it came out kinda grainy/dry it was easy to cut but it crumbles quickly so im trying to figure out out what i can do to make it better, the only thing i did different was i used homemade fresh pumpkin puree and i used mini marshmallows because i didn't have marshmallow creme could that have altered the texture that much? please help :)

Unknown said...

The first thing that jumped into my mind when you mentioned the texture of the fudge is it was probably overcooked a bit. When the mix reaches the soft ball stage, it's important to immediately remove it from the heat and stir in the white chocolate chips, and I don't recommend substituting the marshmallow creme for mini marshmallows. I think that may have been a big part of the final texture issues.
I hope you will give this recipe another try, because it really is fabulous!
I wish you success with your next attempt!

Anonymous said...

These were so good! My family loves them! It's so easy to make and they are so delicious! Thank you for sharing!

Erin said...

I just finished making this and I'm so excited! It smells heavenly! I'll be linking back to you. Thanks so much for the awesome recipe!

NursyLori said...

I just made a batch and couldn't resist licking the pot after pouring the mixture into the pan. Delicious!

Unknown said...

Lori, your a woman after my own heart!
Thank you so much for stopping by my blog, and letting me how your candy turned out!
I appreciate the time you took to do this.
Happy Thanksgiving!

NursyLori said...

I know my family will enjoy it. Happy Thanksgiving to you, too!

Anonymous said...

My fudge won't set! I'm due to bring this to Thanksgiving tomorrow. I can't get it to set. The top seems to get a bit hard, but the rest will not. More like syrup. :(. I tried reboiling and adding a little confectioners sugar. No help. Any ideas?

Alicia said...

I've just made two batches of this and both turned out dry and grainy. I'm pretty sure I did not over cook it. I used a candy thermometer and took it off the heat immediately. Even trying a bit in a glass of water, it was smooth and perfect. The chocolate went wonky, though, as soon as I added it. It seized and then the whole thing went downhill. Do you cool it at all before you put in the chocolate chips?

Anonymous said...


You don't specify if the butter should be salted or unsalted. Can you clarify?


Unknown said...

I prefer to used salted butter with this recipe. Thanks for asking!

Anonymous said...

this recipe looks delicious.
I was'nt sure whether the the recipe called for 2 cups of white sugar and 1 brown or i cup each of white and brown.
Please advise.

Unknown said...

Use 2 cups white sugar, and 1 cup brown sugar, for a total of 3 cups sugar.

Violette said...

I made this tonight and it is absolutely incredible. I will be making several more batches this holiday season.

SoulSearcher said...

Hi Amber!

Is it possible to use Wilton white chocolate melts instead of chips? Or would altering from the traditional "chip" give me trouble? I'm still working on my confectionary skills ;) Looks delicious!

Unknown said...

Hi Soulsearcher! I'm not sure if the Wilton chocolate will work as well as the traditional baking chips. Wilton's are designed to set up solid for candy making, while traditional chips tend to stay softer once melted.
If you do try the recipe with Wiltons I would love to hear how it turns out! Thanks for stopping by my blog!

SoulSearcher said...

I decided to stick with what works and used premium white chips. Boy am I glad I didn't try to experiment!!! This fudge was absolutely OUT OF THIS WORLD!!! I gave little boxes of it as Christmas gifts; and receivers have been raving over it- asking for the recipe :) Thank you for sharing your delicious gift!!

Kate said...

Is there anything I could use instead of evaporated milk? Violently lactose intolerant (though I can handle butter if its not mass quantities) so I can't enjoy this amazing looking recipe otherwise.

Unknown said...

Hi Kate!
I'm sure you can use rice or almond milk in this recipe, just watch the temperature cooking time a little closer because I don't know how quickly the mix will come up to the correct temp. I would love to hear what you think after trying this!