Pumpkin Fudge

Print Friendly, PDF & Email
Pumpkin Fudge

Pumpkin Fudge

Pumpkin Fudge


1 cup chopped walnuts, divided in half

1 1/2 cups granulated sugar

1 1/2 cups light brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces

2/3 cup evaporated milk

2/3 cup pureed pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/8 teaspoon allspice

2 cups white chocolate chips

1 jar marshmallow creme

1 1/2 teaspoons vanilla extract, optional


Preheat oven to 350 degrees F.

Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until toasted.

Shake the baking sheet halfway through baking so the nuts will toast evenly.

Remove nuts from oven and set aside to cool.

Line a 13 x 9-inch baking pan with foil letting the foil extend up the two short sides of the pan and overhang slightly on both ends.

In a saucepan, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice.

Bring to a full boil over medium heat, stirring constantly.

Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).

Quickly stir in white chocolate chips, marshmallow creme, 3/4 cup walnuts and vanilla extract.

Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan and top with remaining walnuts.

Let stand on wire rack for 2 hours or until completely cooled. Refrigerate covered.

Cut into 1-inch pieces.


Leave a comment