My Scrumptious Pumpkin Fudge

Fresh Pumpkin Preparation Pixibay Image Showing  Scooped Pumpkin Pulp to Use for Pumpkin Fudge
Use canned or fresh pumpkin to make my Pumpkin Fudge. Buying a small pumpkin is sweeter and saves waste from larger sizes.



Today, I have a sinfully decadent treat that you might want to consider making over the holidays with my special pumpkin fudge.  This is one incredible creamy  and quite uncommon candy that your family and guests will love that uses butterscotch chips, pecans, marshmallow cream to enhance the pumpkin and spice in this rich milk, sugar, and buttery base of true awesomeness!

In fact, when you pass around some of this fudge, you can rest assure that faces will suddenly brighten with instant joy once they pop a piece of this candy into their mouths.

For this particular fudge, I do recommend using your candy thermometer.  I will be sharing other fabulous fudge recipes with you soon that don’t require it, but I always have better success keeping the heat just right for this one.

Here’s a trick to remember when using your candy thermometer.  When you stick it into your heavy saucepan and immerse it to test that hot syrup mixture, you should not let the thermometer touch the bottom or sides of that pan.  All you want is  to dunk it below the surface to get the accurate reading.  Otherwise, your fudge can turn out too creamy or hard.

If you don’t have a candy thermometer, you need to test some of that syrup mixture in a glass of water.  When you drop some of your cooked fudge syrup in, it should form a ball that can easily flatten when you press it with your fingers.  Each time you test and try to get to that stage, you need a fresh glass of water before you attempt to drop a piece in.

So when you’re about to make that pumpkin pie, I hope you pick up some additional pumpkin and make a batch over the holidays for something deliciously different!


My Scrumptious Pumpkin Fudge


3 cups of sugar
3/4 cup of butter or margarine (not spread)
2/3 cup of evaporated milk
1/2 cup of pumpkin
1 teaspoon of pumpkin pie spice
12 ounces of butterscotch chips, melted
7 ounces of marshmallow cream
1 cup of chopped pecans or walnuts
1-1/2  teaspoons of vanilla extract

Combine the sugar, butter, milk, pumpkin, and spice in a heavy saucepan.

Next, you bring those ingredients to a rolling boil while you keep stirring.  Try not to get sugar mixture on the sides on your pot, but if you do find some wipe away with a wet towel.

Reduce the temperature after it reaches that rolling boil to medium heat.  Continue cooking until the mixture  comes to the soft ball reading  on your candy thermometer or test in some in a glass of water.

When you get to that desired stage, remove your cooked fudge mixture from the heat.

Stir in your chips, marshmallow cream, pecans, and vanilla to thoroughly mix.

Pour your fudge into a greased 13 x 9-inch pan.  Cool completely before cutting into square.

Store tightly wrapped in your refrigerator.



1 Comment

  1. Bakersdozen
    November 11, 2012 / 7:55 pm

    Every recipe you post sounds delicious! Thanks for sharing.

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