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pumpkin fudge squares stacked on a plate

Easy Pumpkin Fudge Recipe

Kelly
This Easy Pumpkin Fudge recipe makes a creamy and delicious fudge with the warm cozy flavors of pumpkin and spice.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 15 minutes
2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 64 1-inch pieces
Calories 111 kcal

Ingredients
  

  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • ⅔ cup evaporated milk 5oz can
  • ½ cup pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • ¾ cup butter 1 ½ sticks
  • 12 oz white chocolate chips 2 cups
  • 7 oz marshmallow crème
  • 1 cup chopped pecans
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt

Instructions
 

  • Line a 9 x 9-inch baking pan with foil.
  • Combine sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin spice in a saucepan.
  • Bring to a boil over medium heat, stirring constantly. Continue boiling, stirring constantly, for until a candy thermometer reaches 234°F (soft-ball stage), about 10-12 minutes.
  • Remove from heat and quickly stir in white chocolate, marshmallow crème, nuts, vanilla, and salt.
  • Stir vigorously for 1 minute or until chocolate is melted and marshmallow crème is thoroughly combined.
  • Immediately pour into prepared pan.
  • Cool on wire rack until completely cooled (room temperature), about 2 hours.
  • Tightly cover and refrigerate until set.
  • To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

Notes

  • I use Kraft Jet Puffed Marshmallow Creme
  • Makes 64 1-inch squares, about 3 pounds

Nutrition

Calories: 111kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 44mgPotassium: 40mgFiber: 0.2gSugar: 15gVitamin A: 373IUVitamin C: 0.2mgCalcium: 23mgIron: 0.1mg
Keyword pumpkin fudge
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