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Pumpkin Fudge

November 15, 2022 by Jaida 4 Comments

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This creamy pumpkin fudge is what autumn dreams are made of.

Original post September 2018. Updated November 2022.

You guys. 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.

What you need to make Pumpkin Fudge

Full list with measurements in printable recipe card below!

Granulated Sugar
Evaporated Milk
Corn Syrup
Pumpkin Puree
Pumpkin Pie Spice
Vanilla Extract Paste (I used Taylor & Colledge – so good!)
Unsalted Butter

HOw to make pumpkin fudge

Full printable recipe card below!

  1. Grease or line an 8×8 baking dish with parchment paper or foil, and set aside.
  2. In a medium saucepan, combine the sugar, evaporated milk, corn syrup, pumpkin and spice over medium heat.
  3. 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.
  4. 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.
  5. Add the butter – do not stir at this point – and allow to cool to room temperature. Once it reaches room temperature, add the vanilla extract and stir, stir, stir until it loses it’s sheen and starts to stiffen.
  6. 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.

Follow me on Pinterest for more great recipes!

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!

Pumpkin Fudge

This creamy pumpkin fudge is what autumn dreams are made of.
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Course: Dessert
Cuisine: American
Keyword: Pumpkin Fudge
Cook Time: 30 minutes
Cooling Time: 1 hour
Servings: 24 servings
Calories: 90kcal
Author: Jaida

Ingredients

  • 2 cups Granulated Sugar
  • 6 oz can Evaporated Milk
  • 2 Tbsp Corn Syrup
  • 1/3 cup Pumpkin Puree
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp vanilla extract paste (or vanilla extract)
  • 2 Tbsp Butter

Instructions

  • Grease or line an 8×8 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, add the vanilla extract and 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.

Nutrition

Serving: 2pieces | Calories: 90kcal | Carbohydrates: 19g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Potassium: 30mg | Fiber: 1g | Sugar: 19g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!

Filed Under: #PumpkinWeek, Dessert Tagged With: #PumpkinWeek, Dessert, Fudge, Pumpkin, Sweet Treats

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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