Pumpkin Fudge
This easy pumpkin fudge (made with real pumpkin) is soft, silky, and utterly irresistible!
Servings: 60 pieces
Equipment
- 9x13 pan
- candy thermometer You can buy one here.
- foil
- nonstick spray
Ingredients
- 12 Tbsp unsalted butter
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar, packed
- 2/3 cup half and half, cream, or evaporated milk
- 2/3 cup pumpkin puree
- 1 Tbsp pumpkin pie spice
- 1/2 tsp coarse salt
- 1 tsp vanilla extract
- 7 ounce jar marshmallow fluff
- 12 ounces white chocolate, chopped (or use white confectionary in bar form, chips or wafers. This is about 2 cups.)
- 1 cup chopped toasted pecans (substitute walnuts, or leave them out.)
Instructions
- Line your 9x13 pan with foil. Spray the entire surface with nonstick cooking spray.
- Put the butter, sugars, half and half, pumpkin, pumpkin pie spice and salt into a medium heavy bottomed pan. Bring this all to a boil, while stirring constantly to combine and dissolve everything. Be sure to scrape down the sides of the pan to get everything incorporated.
- When your mixture is at a boil, clip on the candy thermometer and continue to boil until the temperature reaches 235, or the soft ball stage in candy making. This takes a short while to reach that temp, so be patient, but don't leave the stove!
- Once you've got your mixture to the correct temperature, remove the thermometer, and turn off the heat.
- Immediately stir in the extract, fluff, white chocolate, and nuts, stirring to get everything mixed. The fudge may start to set up as you mix, and in that case you can turn the heat back on low to help soften everything while you mix. You want the chocolate to be completely melted and everything a uniform color and consistency.
- Turn the fudge into your prepared pan and spread out evenly. Take a few minutes to do this well, I use a large offset spatula.
- Let the fudge set up completely at room temperature (or you can pop it in the fridge) before slicing. Remove the fudge from the pan and peel off the foil. Slice it into 60 pieces.
- Serve the fudge at room temperature, and store in the refrigerator for up to 3 weeks. The fudge can also be frozen.
Notes
Fudge is easy to make and comes out perfectly when you keep a few things in mind:
- Measure everything accurately. Too much dry ingredients will make your fudge crumbly. Too much wet ingredients and the fudge won't set.
- Temperature is critical so be sure to use your thermometer and be patient while your mixture comes to 235F.
- If your thermometer is old or you or unsure of it, you can test it by bringing a small saucepan of water to a boil and taking the temperature. It should read 212F. If not, you'll need to adjust your readings up or down, and definitely replace that thermometer!
- I recommend using real white chocolate for best flavor. After that I recommend white chocolate confectionary in bar or wafer form. Lastly you can use a bag of white baking chips, but sometimes these do not melt completely, and it can be frustrating to have tiny little bits of while left in your fudge.
- Some recipe variations involve using different flavored baking chips in place of the white ones. You can use butterscotch, cinnamon, or other flavors, but I find that they impart somewhat of an artificial flavor to the fudge. It's your call there.
Nutrition
Calories: 119 kcal · Carbohydrates: 17 g · Protein: 1 g · Fat: 6 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.1 g · Cholesterol: 8 mg · Sodium: 29 mg · Potassium: 42 mg · Fiber: 0.3 g · Sugar: 16 g · Vitamin A: 506 IU · Vitamin C: 0.2 mg · Calcium: 23 mg · Iron: 0.2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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