Pumpkin Fudge

Pumpkin Fudge

Photo by cwyorkiex3 w.

  • Prep Time


  • Cook Time


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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.