Pumpkin Pie Fudge

To continue in my quest of baking once a week and sending some goodies to work with Ben, I made this pumpkin pie fudge last week.  I have been wanting to try it forever but fudge is such a rich treat, it is definitely meant to be shared.  This definitely did not disappoint!  The pumpkin and white chocolate flavors were nicely balanced, and the texture was perfect.  My only issue was with how large the pieces were once cut.  Since it is made in an 8×8″ square, I cut it into 36 pieces.  However, because the candy is fairly deep in the pan, the pieces were HUGE!  I think next time I will either cut it into 48 pieces, or pour it into a 9×13″ pan so that it is not so deep.  I omitted the walnuts but I do think they would go very well in this if you are a fan.  This would be really great packaged up as a holiday gift, in goodie bags or as a host/hostess gift.  Enjoy!

Pumpkin Pie Fudge

Ingredients:

3 cups sugar

¾ cup unsalted butter, melted

2/3 cup evaporated milk

1 cup canned pumpkin puree

2 tbsp. corn syrup

2 ½ tsp. pumpkin pie spice

9 oz. white chocolate, chopped

7 oz. jar marshmallow crème

1 cup walnuts, chopped and toasted

1 tsp. vanilla extract

 

Directions:

Stir together first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil.  Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

 

Remove pan from heat; stir in remaining ingredients until well blended.  Pour into a greased aluminum foil-lined 8-inch square pan.  Let stand 2 hours or until completely cool; cut fudge into squares.

Source: adapted from Confections of a Foodie Bride

19 Responses

  1. Yum! This looks fabulous. I’ve had this bookmarked and was hoping to make it soon. Glad to know you gave it such a great review!

  2. I’ve never seen a recipe for Pumpkin Pie Fudge before, this sounds so good!

  3. I am definitely going to make this as a gift this holiday season! Thanks for posting!

  4. Oh YUM! That sounds and looks absolutely amazing! I think I’m going to make this for our neighborhood halloween party!! thanks, annie! 🙂

  5. oh wow, I need to try this – yummm!

  6. This looks great. I love how it kind of looks like pumpkin pie filling. I’ll have to try it!

  7. What a great twist for Thanksgiving!

  8. This looks and sounds delish. I’ll have to remember to make this around Thanksgiving when family gets together.

  9. This looks incredible! I have been craving fudge lately.

  10. I’m imagining wrapping this up in a pretty box and sending it to someone special during the holidays. I’d be uber impressed if someone sent me this. What a great flavour.

  11. Mmmmmmhhhhhh, fudge…….delicious!

  12. Yum…this looks so delicious!

  13. These look like they’d just melt in your mouth.

  14. Thanks for this recipe. I made it last night, and it came out great!

    http://bakingaway.blogspot.com/2008/10/pumpkin-pie-fudge.html

  15. Looks so delicious and sumptuous for people with sweet teeth like me. 🙂

  16. I tried to make this yesterday. Although I don’t have the most expensive candy thermometer, it still registered the temperature to 235 degrees when I took it off the heat. The fudge came out soft and sticky (even after refrigerating). Any suggestions? Do you think I should have let the temperature get a little higher? Thank you!

    • Yes, it sounds like a higher temp might work better in your situation.

    • Did you ever figure that out? I tried to make it yesterday and the same thing happened to me. I want to try again because the goo I was left with did taste amazing. 🙂

  17. I made these for Thanksgiving and they were a huge hit. I didn’t have any problems with them being sticky or soft.

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