Pumpkin Fudge

Total Time Prep: 20 min. Cook: 40 min. + chilling
Yield 3 pounds
Test Kitchen Approved
A confection as cozy and autumnal as this pumpkin fudge deserves that can of pumpkin puree you’ve been saving. Followed by cinnamon baking chips, ground cinnamon, nutmeg and pumpkin pie spice, it tastes as if you’re eating fall itself.

Ingredients

  • 1 tablespoon plus 3/4 cup butter, divided
  • 2 cups sugar
  • 3/4 cup packed brown sugar
  • 2/3 cup evaporated milk
  • 1/2 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 1 package (10 ounces) cinnamon baking chips
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup chopped pecans, divided
  • 1 teaspoon vanilla extract

Directions

  1. Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg.
  2. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage).
  3. Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm.
  4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts

1 piece: 58 calories, 3g fat (1g saturated fat), 4mg cholesterol, 18mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 0 protein.

I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.—Marlene Fudge, Rushville, Indiana
Recipe Creator

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