Pumpkin Fudge….oh MY!

 

Yes, I know that I should be searching for new, delicious recipes for our Thanksgiving Dinner feast but I have been totally side-tracked by this amazing Pumpkin Fudge. The original recipe makes up a lovely white chocolate pumpkin fudge. Of course I couldn’t resist tweaking the recipe (that chocolate lover in me!) to include chocolate. I am so pleased with how both versions turned out. These will definitely go on my Thanksgiving table when we bring out the desserts.

White and Chocolate Pumpkin Fudge

Pumpkin Fudge

Stir together in a heavy saucepan over medium heat:

  • 1/2 c. canned pumpkin (fresh will work too, but make sure you drain extra liquid off first)
  • 3 c. white sugar
  • 1 ½ sticks of butter, melted (this will equal ¾ cup)
  • 1/2 t. cinnamon
  • 1/4 t. ground cloves
  • 1/4 t. ground ginger
  • pinch of nutmeg (nutmeg is very overpowering, so go with just a pinch)
  • 6 oz. evaporated milk (the cans of evaporated milk are usually 12 oz. so you can handily make a second batch of fudge!)
Stir together ingredients for homemade pumpkin fudgeStir pumpkin pie spices into pumpkin fudgeBring sugar, pumpkin, and other ingredients to boil for pumpkin fudge

Bring these ingredients to a boil, stirring gently but constantly. Cook for about 12 minutes or until the mixture is 234°. (I want to take this opportunity to urge you to get a candy thermometer RIGHT NOW. So many holiday recipes work better when you actually own one of these babies. They’re not expensive; look at the dollar store or a kitchen outlet for one. I don’t think I’ve ever paid more that $1 for a candy thermometer.)

After the mixture is hot enough, remove from heat and stir in the following in this order:

  • 12 oz. white chocolate chips  (for a delicious alternative, use chocolate chips), stirring until melted
  • One 7 oz. jar of marshmallow creme
  • 1 c. chopped nuts (pecans or walnuts are best)
  • 1/2 t. vanilla
Stir chocolate morsels into pumpkin fudgeStir marshmallow creme into homemade pumpkin fudgeStir walnuts or pecans into homemade pumpkin fudge

Pour the fudge into a well-greased or nonstick-sprayed 9×13 inch baking dish. Let the fudge cool before cutting into it. (May refrigerate to speed the cooling process.) The flavors will be best if you can chill this overnight before serving. Cut into ¾ inch squares to serve. This fudge is very rich, so you’ll want small pieces.

White Pumpkin Fudgehomemade chocolate pumpkin fudge

This recipe isn’t an easy as my standard No-Fail Fudge recipe, but it’s such a flavorful variation on an old favorite that it’s worth the extra time it takes to make. This homemade fudge recipe is going on my list of Christmas Gifts from the Kitchen too! I have a couple of friends and relatives who, inexplicably, don’t care for chocolate all that much and I’m always excited to find decadent non-chocolate treats for them.

Barb

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3 thoughts on “Pumpkin Fudge….oh MY!

  1. That looks so very good! Is it really pumpkiny, though, or just kinda fudgey? I’m usually disappointed with pumpkin recipes because they’re not intensely pumpkin-flavored. I lurve me some pumpkin.

  2. Thanks for the recipe Kitchen Sisters! This has a nice pumpkin flavor with the spices. I made 2 batches tonight (you have to use the other 1/2 of can of pumpkin and milk, also I bought a big container of marshmallow creme) So far they taste great! Waiting for them to cool in the fridge. I made boxes from scrapbook paper to put some in to take with tomorrow for Thanksgiving. Now I just need those little plastic knives they give out at the fudge shops!

  3. Pingback: Ideas for Christmas Baking and Gifts from the Kitchen | My Sister's Kitchen

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