Pumpkin Pie Fudge

Pumpkin pie fudge tastes just like pumpkin pie. It makes a great treat to gift over the holidays. It’s great to make ahead, freeze, and use later.

Fudge is finicky. It is by far the most difficult thing I have ever had to make…and the most infuriating. I made it three times last year and was only successful once. It’s quite difficult.

I’ve found that the most important thing to own if you intend to make fudge is a candy thermometer (and a rubber spatula). Especially if you, like me, haven’t really mastered the cold water test. Fortunately, a candy thermometer is only about $3 at Wal-Mart. So not bad.

Pumpkin Pie Fudge

• 3 cups granulated sugar
• 3/4 cup melted butter (1 1/2 sticks)
• 2/3 cup evaporated milk
• 1/2 cup pumpkin puree
• 2 tbsps honey
• 2 tsps pumpkin pie spice
• 12 oz white chocolate chips
• 7 oz (1 jar) marshmallow cream
• 1 tsp vanilla extract

Step 01: In a large (3 quart) saucepan, melt the butter over medium-high heat, and then add the sugar, milk, pumpkin puree, honey, and pumpkin pie spice. Cook, stirring constantly, until a candy thermometer reads somewhere between 234°F and 240°F.

(This should take somewhere between 8-12 minutes. Though the last time I made it, it was more like 23 minutes. Probably depends on your stove. If performing a cold water test, check at 6 minutes, to be safe.)

A lot of candy thermometers have a mark for, “Soft ball,” which is what I cook my fudge to.

Step 02: Remove from heat and quickly add the marshmallow cream, white chocolate chips, and vanilla extract. Stir until well-blended.

Step 03: Pour the mixture into a 9×9-inch square baking dish (or a bread pan, if you prefer your fudge in the shape of a brick). Refrigerate for 2 hours to set.

Step 04: To cut, allow the fudge to soften on the counter, at room temperature, for 30-60 minutes. Then cut into squares.

To be honest, I’m not a huge fan of fudge. I always find it too sweet. This is pretty good, though. Also, I’ve tried using it with butterscotch chips instead of white chocolate. Not recommended. The butterscotch is too strong and overpowers the pumpkin spice. Go with white chocolate.

Freezing and Thawing:
Homemade fudge will last for 3 months in the freezer, as long as it’s frozen correctly. Put it in an airtight freezer container or freezer bag. A bag would be better, actually, because you can squeeze out more air, which will keep ice crystals from forming in the fudge. (Ice crystals can cause the fudge to become gooey once thawed.) Keep the fudge in the back of your freezer, rather than in or near the doors.

To thaw, remove the fudge from the freezer and put it in the fridge. Leave the bag intact (unopened) so that the water droplets that form during thawing will form on the bag and not the fudge.

If you choose to freeze this, wrap it in wax paper to keep it from becoming freezer burnt.

This recipe makes roughly three pounds of fudge.

Pumpkin Pie Fudge

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Serves: 24-48 Prep Time: 5m Cooking Time: 25m

Ingredients

• 3 cups granulated sugar
• 3/4 cup melted butter (1 1/2 sticks)
• 2/3 cup evaporated milk
• 1/2 cup pumpkin puree
• 2 tbsps honey
• 2 tsps pumpkin pie spice
• 12 oz white chocolate chips
• 7 oz (1 jar) marshmallow cream
• 1 tsp vanilla extract

Instructions

Step 01: In a large (3 quart) saucepan, melt the butter over medium-high heat, and then add the sugar, milk, pumpkin puree, honey, and pumpkin pie spice. Cook, stirring constantly, until a candy thermometer reads somewhere between 234°F and 240°F.

(This should take somewhere between 8-12 minutes. Though the last time I made it, it was more like 23 minutes. Probably depends on your stove. If performing a cold water test, check at 6 minutes, to be safe.)

A lot of candy thermometers have a mark for, “Soft ball,” which is what I cook my fudge to.

Step 02: Remove from heat and quickly add the marshmallow cream, white chocolate chips, and vanilla extract. Stir until well-blended.

Step 03: Pour the mixture into a 9×9-inch square baking dish (or a bread pan, if you prefer your fudge in the shape of a brick). Refrigerate for 2 hours to set.

Step 04: To cut, allow the fudge to soften on the counter, at room temperature, for 30-60 minutes. Then cut into squares.

Pumpkin Pie Fudge was last modified: April 24th, 2017 by Chelsey

Notes

Homemade fudge will last for 3 months in the freezer, as long as it's frozen correctly. Put it in an airtight freezer container or freezer bag. A bag would be better, actually, because you can squeeze out more air, which will keep ice crystals from forming in the fudge. (Ice crystals can cause the fudge to become gooey once thawed.) Keep the fudge in the back of your freezer, rather than in or near the doors. To thaw, remove the fudge from the freezer and put it in the fridge. Leave the bag intact (unopened) so that the water droplets that form during thawing will form on the bag and not the fudge. If you choose to freeze this, wrap it in wax paper to keep it from becoming freezer burnt. Yields 3 pounds of fudge.