Pumpkin Fudge

Pumpkin Fudge

359

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

Ingredients

{{adjustedServings}} servings 256 cals
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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Line a 9x9 inch pan with aluminum foil, and set aside.
  2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
  4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
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Reviews

359
  1. 412 Ratings

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First of all. If you have trouble with this fudge it's your own fault. Not the recipe writers. Secondly..it's getting awfully old seeing people complain when THEY are the ones who make mistake...

Here's a tip for those of you who said your tin foil stuck to the fudge. DO NOT USE a cheap thin tin foil. Reynolds brand even makes a heavy duty NON STICK FOIL that worked perfectly for me. For...

Nice texture, but has better flavor with 1/2 tsp. pumpkin pie spice and 1/2 tsp. cinnamon. Once it comes to a boil, turn the heat down so it's just enough to maintain the boil and stir *occasion...