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    Pumpkin Fudge

    Pumpkin Fudge

    Photo by cwyorkiex3 w.

    • Prep Time


    • Cook Time


    • Servings



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    • 3

      cups sugar

    • ¾

      cup melted butter

    • cup evaporated milk

    • ½

      cup canned pumpkin

    • 2

      tablespoons corn syrup

    • 1

      teaspoon pumpkin pie spice

    • 1

      (12-ounce) package white chocolate morsels

    • 1

      (7-ounce) jar marshmallow crème

    • 1

      cup chopped pecans, toasted

    • 1

      teaspoon vanilla extract


    Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares. Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.


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