Spiced Pumpkin Fudge

Spiced Pumpkin Fudge

"This classic holiday recipe delivers on the taste of the season -- a wonderful gift for your family and friends."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 30 m servings 150 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Line 13 x 9-inch baking pan with foil.
  2. Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty 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 degrees F to 240 F (soft-ball stage).
  3. Quickly stir in morsels, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

Footnotes

  • For Butterscotch Fudge:
  • Substitute 1 2/3 cups (11-oz. pkg.) NESTLE(R) TOLL HOUSE(R) Butterscotch Flavored Morsels for Premier White Morsels.

Reviews

Read all reviews 32
  1. 36 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I love it, my husband adores it, and my coworkers are now begging me to make it again. One tip that didn't occur to me beforehand: get the marshmallow creme out of the jar while you're preppin...

Most helpful critical review

Good. The only thing I changed was I used a 10 oz. bag of miniature marshmallows in place of the marshmallow creme.

Most helpful
Most positive
Least positive
Newest

I love it, my husband adores it, and my coworkers are now begging me to make it again. One tip that didn't occur to me beforehand: get the marshmallow creme out of the jar while you're preppin...

Good. The only thing I changed was I used a 10 oz. bag of miniature marshmallows in place of the marshmallow creme.

This is soooo creamy and delicious. The only thing that I done differently was to use fresh pumpking and walnuts instead of pecans (only because that is what I had on hand). OMG! I will definite...

I have been accused of lacing this with drugs, it is addicting. I have made it so many times since Thanksgiving I dont need to look at the recipe any more and I am still getting request for it i...

I made the butterscotch variation using butter and cooking to 238 degrees. I didn't have pumpkin pie spice so I substituted 2 tsp of my own mixture of cinnamon, ginger, nutmeg, allspice, and cl...

This recipe was a huge favorite at work. I generally do not like fudge but this recipe has changed my mind. Will make again. I don'tkeep mixed spices around so I added my own amounts of cinna...

This fudge is very creamy, and tastes delicious. I followed the recipe exactly, and it turned out beautifully. The next time I will try it with 1/2 butterscotch chips, and a bit more pumpkin p...

after cooking to soft ball stage, 235 deg., I added the marshmellow & chips, only to have all of the "fudge" seize & seperate.

Just finished making two batches, went by the origional recipe, except used my own mix of spices, came out great! I used the soft ball method (I always keep my water really cold and in the free...

Other stories that may interest you