Best 6 Spicy Pumpkin Fudge Recipes
Indulge in the delightful flavors of fall with our tantalizing Spicy Pumpkin Fudge, a delectable treat that perfectly captures the essence of the season. This rich and creamy fudge is infused with the warm, inviting spices of cinnamon, nutmeg, and ginger, complemented by the smooth, velvety texture of pumpkin puree. Each bite offers a perfect balance of sweetness and spice, leaving you craving more.
In addition to our classic Spicy Pumpkin Fudge, this article presents a tempting array of other pumpkin-inspired fudge recipes that cater to various preferences. For those who enjoy a hint of bitterness, our Dark Chocolate Pumpkin Fudge combines the richness of dark chocolate with the sweetness of pumpkin, creating a sophisticated and decadent treat. If you're seeking a healthier option, our Vegan Pumpkin Fudge is made with almond milk and coconut oil, offering a dairy-free and equally satisfying indulgence.
For those with a sweet tooth, our Pumpkin Butter Fudge is a must-try. This delectable fudge features a luscious pumpkin butter swirl, adding an extra layer of sweetness and pumpkin flavor. And if you're looking for a fun and festive treat, our Pumpkin Cheesecake Fudge combines the creamy texture of cheesecake with the classic flavors of pumpkin spice, creating a delightful dessert that's perfect for any occasion.
With its detailed instructions and helpful tips, this article ensures that you can easily recreate these delectable pumpkin fudge recipes in the comfort of your own kitchen. Whether you're a seasoned baker or just starting out, you'll find everything you need to create these delicious treats that are sure to impress your family and friends.
SPICY PUMPKIN FUDGE
Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite.
Provided by ranger1
Categories Fruits and Vegetables Vegetables Squash
Yield 36
Number Of Ingredients 9
Steps:
- Butter a 9x13 inch pan and set aside.
- Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
- In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
- Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
- Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 28.5 g, Cholesterol 14.7 mg, Fat 10.1 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 5.9 g, Sodium 63.2 mg, Sugar 26 g
PUMPKIN FUDGE
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
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
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.
SPICED PUMPKIN FUDGE
I found this in the news paper and made it. Everyone that tried it said it was amazing. Will add this to me gift baskets in the future. cooking time is cooling time
Provided by Kimmie Kooks
Categories Candy
Time 2h20m
Yield 3 pounds
Number Of Ingredients 10
Steps:
- Line 13 x 9-inch pan with foil.
- Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-duty saucepan. Bring to a full rolling boil over medium heat, stiring constantly.
- Boil, stiring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage).
- Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute.
- Immediately pour into prepared pan.
- Ket stand on wire rack for 2 hours or until completely cooled.
- Refrigerate tightly covered.
- To cut, lift from pan; remove foil. Cut into 1-inch pieces.
- Makes about 3 pounds.
SPICED PUMPKIN FUDGE
A family favorite for autumn, this recipe has been passed down from generation to generation so long that its orgin is not known.
Provided by DoryJean54
Categories Candy
Time 18m
Yield 1 1/2 pounds, 64 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan, mix together first five ingredients. Cook over medium heat until mixture has risen high in the pan and then come down, about 8 minutes.
- Drop a little bit of the mixture into a small saucer of cold water. If it forms a ball, it is ready for the next step. Or, use a candy thermometer to check mixture for doneness; the thermometer should read 232 degrees. Remove pan from heat.
- Add marshmallow cream and baking chips, stirring until melted and smooth.
- Stir in nuts and vanilla.
- Pour into greased 8-by-8 inch glass or metal pan. Cool on counter for about 30 minutes, then cut into bite-size pieces and serve. Store any extra, covered, in cool, dry place.
Nutrition Facts : Calories 61.5, Fat 2.5, SaturatedFat 1.2, Cholesterol 3.3, Sodium 15.1, Carbohydrate 9.7, Fiber 0.2, Sugar 8.7, Protein 0.5
SPICED PUMPKIN FUDGE
Make and share this Spiced Pumpkin Fudge recipe from Food.com.
Provided by Michele7
Categories Candy
Time 25m
Yield 3 pounds
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to a boil, stirring constantly until mixture reaches 234 degrees on a candy thermometer, about 10 minutes.
- emove from heat and stir in butterscotch morsels.
- Add marshmallow cream, nuts and vanilla, mixing until well blended.
- Quickly pour into a greased 13x9 baking pan, spreading until even.
- Let cool at room temperature and cut into squares.
- Wrap tightly and store in refrigerator.
Nutrition Facts : Calories 2378.7, Fat 108.1, SaturatedFat 61.2, Cholesterol 139.4, Sodium 703.7, Carbohydrate 346.9, Fiber 5.6, Sugar 311.2, Protein 17.8
Tips:
- For a smoother fudge, use a candy thermometer to ensure the sugar syrup reaches the correct temperature. - To prevent the fudge from crystallizing, stir constantly while cooking. - If the fudge is too thick, add a little milk or cream. - If the fudge is too thin, cook it for a few minutes longer. - Store the fudge in an airtight container at room temperature for up to 2 weeks. - For a richer flavor, use dark chocolate instead of milk chocolate. - For a spicy kick, add a pinch of cayenne pepper or chili powder. - For a festive touch, decorate the fudge with sprinkles, chopped nuts, or candy pieces.Conclusion:
Spicy pumpkin fudge is a delicious and easy-to-make treat that is perfect for any occasion. With its creamy texture, rich chocolate flavor, and spicy pumpkin kick, this fudge is sure to be a hit. So next time you're looking for a sweet and satisfying snack, give this recipe a try. You won't be disappointed!
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