Pumpkin Fudge

‘Tis the season for all things pumpkin! I have friends who seriously get obsessed with pumpkin anything this time of year. I’ve never been that person, though I am noticing myself ordering more pumpkin spice latte’s and being drawn to pumpkin treats. I’ve always loved pumpkin pie, but that was it for pumpkin-anything until my recent adult life.

I figured this year I would expand my baking endeavors and include a couple unfamiliar pumpkin recipes. So, this weekend I stocked up on my Libby’s canned pumpkin (not the pumpkin pie mix) and got to work in the kitchen.

First up: pumpkin fudge. I have to admit that my baking repertoire has historically centered around pies and cookies, so this fudge thing was new to me. I’d made basic chocolate fudge in the past, but made sure to find easy recipes with minimal steps. The results were always fine, but nothing that blew me away. This fudge, however, did in fact blow me away.

I was skeptical, because when I think of fudge, I think of milk or dark chocolate. I seem to always forget about white chocolate since on its own, it isn’t a flavor I love. But, the use of white chocolate in this pumpkin fudge recipe is perfect.

Unlike the easy fudge recipes I’ve made in the past, this recipe seemed to be a true candy recipe, and allowed me to break in the old candy thermometer. It’s more involved than some recipes, but SO worth it! I brought the fudge to work today and it’s already gone. Definitely a hit!

Enjoy 🙂

Pumpkin Fudge
Yield:  about 3 lbs

Preparation Time: 45 minutes

2 cups granulated sugar
1 cup brown sugar (I almost always use dark brown sugar instead of light)
¾ cup unsalted butter
2/3 cup or 5-ounce can evaporated milk
½ cup canned pumpkin
2 teaspoons pumpkin pie spice (I didn’t have this, so I just used cinnamon, ginger, nutmeg, and allspice – I didn’t measure either – just shook a little of each)
2 cups white chocolate chips
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans
1½ teaspoons vanilla extract

1. Line a 9×13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.

2. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft ball stage).

3. Stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract. Note: have these things ready – you have to work pretty quickly at this point! Stir vigorously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, remove from pan, remove foil or parchment paper, and cut into 1 inch pieces.

(Recipe adapted from Christmas Candy Recipes)