It's That Time of the Year Again: Pumpkin Fudge!

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Last fall I discovered an awesome Pumpkin Fudge recipe on Pinterest! The original recipe can be found at
but I altered it to the recipe below. We actually forgot to add the butter in the first batch and liked it better but I've included directions with butter and without! I can't to make some more!

Ingredients for 3 lbs:

3 cups granulated sugar
2/3 cup evaporated milk

1/2 cup canned pure unsweetened pumpkin
2 TBSP light corn syrup
1 tsp pumpkin pie spice
One 12-ounce bag white chocolate chips
One 7 oz jar marshmallow cream
1 cup chopped pecan, toasted (optional)
1 tsp vanilla extract

(I added the pecans without toasting them and next time I make it I think I am going to add 1 & 1/2 tsp pumpkin pie spice.)


Calls for lining a 9" square pan with aluminum foil & spray with nonstick spray but I just sprayed a cookie sheet (like a jelly roll pan) with nonstick spray.

Stir together first 5 ingredients in a large saucepan over medium-high heat, and cook, stirring constantly, until it forms a soft ball when dropped in water. This took me about 15 minutes.

Once mixture reaches soft ball stage, remove from heat and quickly stir in the white chocolate chips, marshmallow cream, pecans, and vanilla until blended well.

Pour into pan and let stand until completely cool, and cut. I used my pizza cutter to cut it and it worked great!

This is the batch that we forgot the butter and we like it much better without it that WITH the butter.


For the 2nd batch, we added 3/4 cups melted butter to the recipe above and only 10oz of white chocolate candy coating (we were out of white chocolate chips) and 1 & 1/2 tsp pumpkin pie spice. This made a creamier fudge. We also left the nuts out of this batch.