This Homemade Pumpkin Fudge will make for a super tasty sweet treat during the fall and holiday season. You will find it smooth and creamy with amazing pumpkin spice flavors.
Pumpkin Fudge
During the holidays, we are all about the fudge around our house. Family and friends immediately head to the kitchen to see if there is any fudge to be had. Most of our guests are usually looking for my hubby’s Old Fashioned Peanut Butter Fudge or even our Traditional Chocolate Fudge. This fall, they are going to find a fun fall fudge that we made.
subscribe for all the latest deliciousness
This stuff is definitely for the pumpkin lovers. We loaded the Pumpkin Fudge with some pure pumpkin and pumpkin pie spice. YUMMY!
Making fudge can be a challenge for some. Getting the fudge to the perfect temperature is the key. It always was a challenge for me so I leave it up to the hubby. He always pulls off some amazing fudge recipes.
This Pumpkin Fudge recipe turned out perfect. He made it once last fall and we devoured it before I had any family members try it. I am glad he whipped up this batch this past weekend. I know they will be surprised to find a new flavored fudge since they are used to the usuals he makes.
To make this Pumpkin Fudge, you will need pure pumpkin, sugar, corn syrup, pumpkin pie spice(store bought or Homemade Pumpkin Pie Spice), evaporated milk, and butter. This recipe was made very similar to a traditional fudge recipe. Be sure to get your fudge to softball stage and all will be good.
INGREDIENTS
3 cup Sugar
1/2 can Evaporated Milk (6 oz)
1/3 cup Corn Syrup
1 stick Butter
i/2 cup Pumpkin Puree
1 tsp Pumpkin Pie Spice (store bought or Homemade Pumpkin Pie Spice)
DIRECTIONS
Use butter and grease inside of 8×8″ baking dish or line with parchment paper.
Mix pumpkin, spice, sugar, corn syrup and evaporated milk in large pan and cook over medium heat, stirring occasionally.
Mixture will begin boiling. If it boils too close to top, reduce heat slightly.
Continue cooking until mixture reaches soft ball stage (235-245 degrees). You can test for this by seeing the syrup forms a ball while in the cold water, but flattens once removed from the water.
When it reaches this stage, remove from heat.
Add remainder of butter and stir until mixture start to lose its’ sheen.
Then pour into prepared baking dish and allow to cool.
Do you have a favorite fudge?
Pumpkin Fudge
Ingredients
- 3 cup Sugar
- 1/2 can Evaporated Milk 6 oz
- 1/3 cup Corn Syrup
- 1 stick Butter
- 1/2 cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
Instructions
- Use butter and grease inside of 8x8" baking dish or line with parchment paper.
- Mix pumpkin, spice, sugar, corn syrup and evaporated milk in large pan and cook over medium heat, stirring occasionally.
- Mixture will begin boiling. If it boils too close to top, reduce heat slightly.
- Continue cooking until mixture reaches soft ball stage (235-245 degrees). You can test for this by seeing the syrup forms a ball while in the cold water, but flattens once removed from the water.
- When it reaches this stage, remove from heat.
- Add remainder of butter and stir until mixture start to lose its’ sheen.
- Then pour into prepared baking dish and allow to cool.
Nutrition
Looking for other fudge recipes? Be sure to see these other recipes that I have shared…
Carrie Ditton
Yumm! We just started the Whisk It Wednesday link party and I thought you might be interested in sharing there too! Thanks, Carrie
Me
I am really frustrated by the 1/2 can of evaporated milk “measurement.” There are large cans and small cans, a specific amount would be awesome.
E.J.
I use one cup. No idea what the recipe writer had in mind, but one cup seems to work.
Kathy
How do you cook all that & in cold water at the same time? No mention of water in ingreds. list. Thank you
Morgan Roy
Ooooo! This looks so good I’m gunna have to try it! But I was also wondering about the cooling process; if it cools in fridge or out in the open?
Ellie
I made the pumpkin fudge, but it turned out to be more like carmel. I boiled it until it was at 250 and let boil for a few minutes at that temperature, but thought it would be too hard if I let it go longer. I let it sit over night and it never set up. It might be better if you provide the proportion of butter that should be added. I’m thinking that might have made the difference. I used some butter for the pan then put the rest of the stick in, but other than that, I made it exactly according to the directions and it’s sticky carmel that I can’t get out of the pan. I even tried freezing it to get it to cut, but something went wrong. :-/
Raquel
The exact same thing happened to me. It didnt make fudge and was more like caramel. Never set. The taste was good though.
E.J.
You have to get it to the soft ball stage. Don’t go by temperature or time–I honestly don’t even bother measuring the temperature for this part–just make sure it passes the soft ball test. Measuring the temperature without doing the soft ball test is absolutely worthless. Once it reaches the soft ball stage, immediately take it off the heat (otherwise it will become gritty). Also, make sure not to skip the step where you beat it until it thickens and loses its sheen (you should do this after it cools to about 110 degrees). If you do this, it will set.
Amanda England
Do you cool this in the fridge or just leave out on the table
Diane
Jen
This pumpkin fudge looks so delicious. I cannot believe how much I love pumpkin but have never had a piece of pumpkin fudge. This would be perfect for Thanksgiving! Most of the time I am so full at Thanksgiving all I want is a bite of something sweet.
Thanks for sharing!
Diane