Best 3 How To Make Pumpkin Fudge Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable flavors of fall with our pumpkin fudge, a delightful confection that captures the essence of the season. This creamy, rich, and velvety fudge is infused with warm pumpkin puree, aromatic spices, and a touch of sweetness. Each bite offers a symphony of flavors that will transport you to a cozy autumn afternoon. Discover three irresistible variations of pumpkin fudge in this article: the classic pumpkin fudge, a white chocolate pumpkin fudge with a swirl of orange, and a decadent pumpkin fudge with cream cheese. Whether you prefer a traditional taste or a delightful twist, these recipes will satisfy your cravings and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN FUDGE



Pumpkin Fudge image

Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.

Provided by Cathy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 16

Number Of Ingredients 8

⅔ cup evaporated milk
2 ½ cups white sugar
¾ cup canned pumpkin
1 teaspoon ground cinnamon
1 cup white chocolate chips
7 ounces marshmallow creme
2 tablespoons butter, room temperature
1 teaspoon vanilla extract

Steps:

  • Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
  • In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  • Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
  • Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 49.5 g, Cholesterol 9.2 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 70.9 mg, Sugar 44.8 g

PUMPKIN FUDGE



Pumpkin Fudge image

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

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 pounds.

Number Of Ingredients 12

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

Steps:

  • 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. , 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)., 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. , 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 : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

BUTTERSCOTCH PUMPKIN FUDGE



Butterscotch Pumpkin Fudge image

Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. -Kathleen Henne, Camp Hill, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 pounds (117 servings).

Number Of Ingredients 9

1 teaspoon plus 3/4 cup butter or margarine, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1/2 cup canned pumpkin
1 to 2 teaspoons pumpkin pie spice
1 package (11 ounces) butterscotch chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1 cup chopped almonds or pecans, toasted

Steps:

  • Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then blending it until smooth, or you can use canned pumpkin puree.
  • Don't overcook the fudge. If you cook it for too long, it will become grainy and hard.
  • Let the fudge cool completely before cutting it. This will help it to set properly.
  • Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
  • You can decorate the fudge with chopped nuts, sprinkles, or other toppings of your choice.

Conclusion:

Pumpkin fudge is a delicious and easy-to-make treat that is perfect for fall. It is made with simple ingredients and can be customized to your liking. Whether you are looking for a sweet snack or a festive dessert, pumpkin fudge is sure to please.

Related Topics