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

servings 256 cals
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Original recipe yields 16 servings

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Nutrition

  • 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

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  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.

Reviews

359
  1. 412 Ratings

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Most helpful

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...

Most helpful critical

I, like others, ended up with a pan of sticky goo. DO NOT USE FOIL to line the pan! The "fudge" sticks to the foil and you cannot remove it. I tried freezing it, heating it up and tearing it out...

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...

This recipe is not like traditional chocolate or peanut butter fudge. It's not creamy, but pumpkin isn't creamy. So it should be expected. However it is so tasty. I made this a couple of days ag...

WOW!! All I can say is that this fudge is fantastic tasting. It's not too sweet and it has a nice even balance of flavors all centered around the pumpkin. It took me three tries to get this righ...

Mmmmm! First time making pumkpin fudge. A nice change from chocolate and peanut butter. I doubled the recipe with no problems. Use a candy thermometer to ensure that your fudge reaches the s...

I, like others, ended up with a pan of sticky goo. DO NOT USE FOIL to line the pan! The "fudge" sticks to the foil and you cannot remove it. I tried freezing it, heating it up and tearing it out...

I used a candy thermometer to be sure it reached 230 degrees, I had no problem with it setting up. it taste great. Loved it. Doris :-)

FANTASTIC!!! I was so pleased with the results! I divided it up and asked for reviews from my parents, sisters, & their families, and all of them called me to say how much they enjoyed it. I ...