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!
- 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.
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
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
Leave a Reply