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Pumpkin Spice Fudge Recipe

PUMPKIN SPICE FUDGE RECIPE

yield: 60 SERVINGS

prep time: 15 MINUTES

cook time: 20 MINUTES

total time: 35 MINUTES

Ingredients

  • 2 cups sugar
  • 1 cups brown sugar, packed
  • 3/4 cup butter (no substitutions)
  • 2/3 cup evaporated milk
  • 1/2 cup pumpkin puree
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 (12 oz.) pkg. white chocolate chips
  • 1 (7 oz.) jar marshmallow creme
  • 1 cup chopped pecans or macadamia nuts (optional)
  • 1 1/2 teaspoons vanilla extract

Directions

1

Butter a 9 x 13 baking dish.

2

Combine the first 6 ingredients in a heavy saucepan: cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly.

3

Boil until the candy thermometer reaches the soft-ball stage, between 234 ~ 243 degrees. This takes about 18 minutes.

4

Remove from heat, and stir in the white chips until they are all melted and the mixture is smooth.

5

Add the remaining ingredients, mix well. Pour into prepared pan, and cool to room temperature.

6

Cut into squares, store refrigerated in an airtight container. Makes approx. 60 pieces.

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pumpkin spice fudge recipe closeup on a plate

When Collin asked me to make this pumpkin spice fudge recipe (submitted by Hip2Save reader Stephanie B.), I was a little intimidated. I’d never really made fudge or candy before, and I never used a candy thermometer. I thought the chance of me doing something wrong and burning it was really high! πŸ™‚

But guess what? This was actually super easy, fun, and tasty! This fudge tastes like caramel with a hint of pumpkin spice flavor. I really like the texture because it comes out very smooth and creamy (not grainy at all) and the nuts add a great crunch. This is especially a great recipe to use during the holidays.

Hip Tips:



  • I used a non-stick cookie sheet with a lip and buttered it so there was no sticking.

  • I added the nuts to the top after pouring the mixture on the pan because I thought it looked prettier, but you could mix them in the pot at the end – it’s your preference.

How to make pumpkin fudge ingredients plus steps showing the process


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PUMPKIN SPICE FUDGE RECIPE

yield: 60 SERVINGS

prep time: 15 MINUTES

cook time: 20 MINUTES

total time: 35 MINUTES

Create these delicious pumpkin spice fudge treats for your next family gathering.

Ingredients

  • 2 cups sugar
  • 1 cups brown sugar, packed
  • 3/4 cup butter (no substitutions)
  • 2/3 cup evaporated milk
  • 1/2 cup pumpkin puree
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 (12 oz.) pkg. white chocolate chips
  • 1 (7 oz.) jar marshmallow creme
  • 1 cup chopped pecans or macadamia nuts (optional)
  • 1 1/2 teaspoons vanilla extract

Directions

1

Butter a 9 x 13 baking dish.

2

Combine the first 6 ingredients in a heavy saucepan: cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly.

3

Boil until the candy thermometer reaches the soft-ball stage, between 234 ~ 243 degrees. This takes about 18 minutes.

4

Remove from heat, and stir in the white chips until they are all melted and the mixture is smooth.

5

Add the remaining ingredients, mix well. Pour into prepared pan, and cool to room temperature.

6

Cut into squares, store refrigerated in an airtight container. Makes approx. 60 pieces.

Brought to you by Hip2Save.

Pumpkin Fudge arranged on a plate next to a pumpkin

Pumpkin shaped fudge

My kids don’t like nuts, so I left them out of half the batch. I thought it would be cute to cut out pumpkin shapes with a small cookie cutter. They loved it! We also didn’t mind snacking on the extra pieces that were left over after cutting the shapes (ha ha!).

Fudge wrapped as gifts

These fudge squares are simply divine!

It’s hard not to want to eat the entire batch. And since I didn’t need a whole pan of fudge sitting in my kitchen, we made the smart decision and shared the fudge with neighbors and my kids’ teachers. It makes for a great little gift idea when plated and wrapped with cellophane and a snappy little ribbon! Enjoy!


Β Try these delicious, salted caramel oatmeal cookies (one word – addicting.)

Join The Discussion

Comments 14

  1. Jill W.

    I have been using this recipe for years and it is awesome! I am not a great chef or baker but this is my go to recipe for a special treat this time of year and most everyone loves it- like most fudge it is very rich and little bite goes a long ways but the pumpkin taste so delicious. You can make it without the nuts if someone is allergic or just doesn’t like them (me! ;-)) and it is still yummy!

  2. Kat

    I have seen posts before from teachers saying they won’t eat anything homemade, because “you never know.” What is the consensus on this, from those of you wuo are teachers?

    • Emily

      I won’t eat anything homemade. You just never know!

      • Kat

        Thank you. I would probably be the same way, but still love to make treats for people. I don’t think I will risk it this year and just do store bought gifts for teachers.

        • Lala

          Ladies!!! Never ever, please!!! Homemade gifts for teachers

    • Jac

      Ditto–i won’t eat anything homemade, because β€œyou never know.”

  3. Isabella

    Honestly as a teacher, it just depends on who it comes from. I hate to be that way but you have to be sometimes.

    • Kat

      Thanks!

  4. Ger

    Lina~ thanks for all the wonderful recipes, I’m loving them! Stephanie B. ~ thank you too!

    • Lina Darnell

      You are welcome! Enjoy πŸ™‚

      Lina

    • Stephanie

      You’re so welcome. I love to share great recipes πŸ™‚ Especially fudge! Yum!!

  5. Stephanie B.

    I’m so glad you shared this recipe. It’s my absolute favorite fudge recipe. And that’s saying a lot, because I like fudge…a lot! πŸ˜€ Enjoy!

  6. Sarah

    I made this for a dinner party tonight and even the kids liked it! Big hit! Passing it along and adding it to my recipe book. Thanks so much!

  7. Heather

    As a former elementary teacher, it all depended on which family made the homemade treats. I had no problem eating homemade goodies from supportive/involved parents, but “troublesome” or parents who sent their kids to school dirty, I avoided. I still sent gracious thank you notes to all for their “thoughtfulness.” πŸ™‚

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