This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
You guys. It’s the final day of Pumpkin Week, and I am so happy to close out the week with this gem. Did you know that fudge isn’t just a Christmas treat?!? Because until now, that is literally the only time of the year I have eaten it. Shame on me! This is quite possibly the perfect fall-flavored dessert.
You see, I am not a fan of the microwaveable, marshmallow fudge. Not that there is anything wrong with it, per se. It’s just not like the fudge my mama made my whole life. The texture is worlds apart. It’s not soft and mushy – it’s a little firm, but melts in your mouth. It is perfection. And this pumpkin fudge, my friends, has that same type of consistency. The same type of perfection.
And perfection takes time. So, you won’t be able to enjoy this inside of 15 minutes, but I promise you it will be worth the time it takes. And thanks to sponsor Dixie Crystals, I had plenty of sugar to try and perfect this recipe.
Do yourself a favor and set aside some time to make this amazing dessert.
I feel I must include this: Disclosure: Once you have eaten this fudge, you may never be able to go back to the marshmallow variety!
Also, don’t forget to enter the giveaway, if you haven’t already. Today is the last day!
This creamy pumpkin fudge is what autumn dreams are made of.
- 2 cups Dixie Crystals Granulated Sugar
- 6 oz can Evaporated Milk
- 2 Tbsp Corn Syrup
- 1/3 cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 2 Tbsp Butter
Grease or line an 8x8 baking dish with parchment paper or foil, and set aside.
In a medium saucepan, combine the sugar, evaporated milk, corn syrup, pumpkin and spice over medium heat.
Cook, stirring occasionally. The mixture will come to a boil - just keep an eye on it and reduce the heat if it boils up close to the top of the pot.
Continue cooking until mixture reaches soft ball stage (235-245 degrees). This took me between 30 and 45 minutes. When it reaches this stage, remove from heat.
Add the butter - do not stir at this point - and allow to cool to room temperature. Once it reaches room temperature, stir, stir, stir until it loses it's sheen and starts to stiffen.
Then IMMEDIATELY push into your prepared baking dish, smooth out the top, and allow to cool completely before cutting. You can score the tops so that it makes for easier cutting once cooled, but it's not necessary.
Here are today’s #PumpkinWeek recipes:
Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
Pumpkin Seafood Curry from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Pepper Jack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne Pasta from Jonesin’ For Taste
Baked Goods & Desserts:
Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
Easy Healthy Pumpkin Muffins from Everyday Eileen
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin White Chocolate Lava Cakes from The Spiffy Cookie
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pie Pop Tarts from Platter Talk
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.