Best 3 Pumpkin Walnut Fudge Recipes
Indulge in the delectable symphony of flavors with our Pumpkin Walnut Fudge, a delightful confection that seamlessly blends the warm, comforting notes of pumpkin with the nutty crunch of walnuts. This rich and creamy fudge is a true masterpiece, sure to tantalize your taste buds and leave you craving more. Our collection of delectable fudge recipes offers a diverse range of flavors to suit every palate, from the classic Chocolate Fudge to the indulgent Salted Caramel Fudge. Each recipe is carefully crafted to ensure a smooth, velvety texture and a rich, satisfying taste that will delight your senses. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating these delectable treats. So gather your ingredients, prepare your kitchen, and embark on a culinary journey that will leave you with an assortment of irresistible fudge that's perfect for sharing with loved ones or enjoying all by yourself.
Here are our top 3 tried and tested recipes!
PUMPKIN FUDGE
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
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.
PUMPKIN WALNUT FUDGE
Categories Candy Dessert Walnut Pumpkin Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 pounds
Number Of Ingredients 7
Steps:
- In a 4-quart heavy saucepan combine the sugar, the milk, the corn syrup, the pumpkin puree, and a pinch of salt, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and cook it, undisturbed, until a candy thermometer registers 238°F. Remove the pan from the heat, add the butter (do not stir it into the mixture), and let the mixture cool until it is 140°F. Stir in the vanilla and the walnuts, beat the mixture with a wooden spoon for 30 seconds to 1 minute, or until it begins to lose its gloss, and pour it immediately into a buttered 9-inch-square pan. Let the fudge cool until it begins to harden, cut it into squares, and let it cool completely. The fudge keeps, stored between sheets of wax paper in an airtight container, in a cool place for 2 weeks.
PUMPKIN WALNUT FUDGE
Make and share this Pumpkin Walnut Fudge recipe from Food.com.
Provided by Nancy Van Ess
Categories Candy
Yield 2 pounds, 1 serving(s)
Number Of Ingredients 7
Steps:
- In a 4 quart heavy saucepan combine sugar, milk, corn syrup, pumpkin and a pinch of salt. Cook the mixture over med.
- heat, stirring, until sugar dissolves and cook it undisturbed, until a candy thermometer registers 238 degrees.
- Remove the pan from heat, add butter (do not stir it into mixture), and let the mixture cool until it is 140 degrees.
- Stir in vanilla a nd walnuts.
- Beat the mixture with a wooden spoon for 30 sec-1 min.
- , or until it begins to lose its gloss.
- Pour immediately into a buttered 9" square pan.
- Let the fudge cool until it begins to harden.
- Cut it into squares.
- Let it cool completely.
- - - - - - - - - - - - - - - - - - - NOTES : The fudge keeps, stored between sheets of waxed paper in an airtight container, in a cool place for 2 weeks.
- Makes 2 pounds.
Nutrition Facts : Calories 5317, Fat 196.3, SaturatedFat 41.8, Cholesterol 125.8, Sodium 171.4, Carbohydrate 902, Fiber 16.3, Sugar 825.2, Protein 45.2
Tips:
- Choose the right pumpkin: Look for a sugar pumpkin or pie pumpkin, which are small and have a deep orange color. Avoid using large, carving pumpkins, as they have a higher water content and will not produce a good fudge.
- Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to puree. Be sure to roast the pumpkin until it is very soft, about 1 hour.
- Use a food processor to puree the pumpkin: This will ensure that the pumpkin is very smooth and will not have any lumps. You can also use a blender, but be sure to blend the pumpkin until it is very smooth.
- Use a candy thermometer to monitor the temperature of the fudge: This is essential to ensure that the fudge reaches the correct temperature and sets properly. You can also use the cold water test to check the consistency of the fudge. To do this, drop a small spoonful of the fudge into a bowl of cold water. If the fudge forms a firm ball, it is ready to remove from the heat.
- Let the fudge cool completely before cutting it: This will allow the fudge to set properly and will prevent it from crumbling.
Conclusion:
Pumpkin walnut fudge is a delicious and easy-to-make treat that is perfect for fall. With its rich pumpkin flavor and crunchy walnuts, this fudge is sure to be a hit with everyone. So next time you're looking for a sweet treat, give this pumpkin walnut fudge a try.
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