Pumpkin Fudge - How to Make Pumpkin Fudge Video
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Video:How to Make Pumpkin Fudge

with Elizabeth LaBau

This white-chocolate based pumpkin fudge is perfect for Halloween, Thanksgiving, or any fall day. Brown sugar, pecans, pumpkin, and spices combine to make this pumpkin fudge recipe a delicious autumn treat.See Transcript

Transcript:How to Make Pumpkin Fudge

Ingredients for Pumpkin Fudge

To make pumpkin fudge, you’ll need:
  • 6 oz of butter, cut into pieces
  • 1.5 cups granulated sugar
  • 1.5 cups brown sugar
  • 2/3 cup evaporated milk
  • 2/3 cup canned pumpkin (NOT pumpkin pie filling)
  • 1 tbsp pumpkin pie spice
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 12 ounces white chocolate chips
  • 7 ounces marshmallow cream or fluff
  • 3/4 cup chopped, toasted pecans

Prepare a Baking Pan

Start by getting your pan prepared, so line a 9x13 pan with aluminum foil and spray the foil with nonstick cooking spray.

Combine Ingredients for Pumpkin Fudge

Place the butter, sugar, brown sugar, evaporated milk, pumpkin, pie spice, and salt in a large saucepan over medium heat. Stir while the sugar and butter dissolves, then add a candy thermometer.

Continue to cook the fudge, stirring occasionally, until it reads 235 degrees Fahrenheit on the thermometer.

Once it’s at the proper temperature, remove the pan from the heat and stir in the vanilla extract and the white chocolate chips. At this point the fudge might start to look a little thick and crumbly, but keep stirring until all the white chocolate is melted.

Add Marshmallow Cream and Nuts

Now add the marshmallow cream. This will smooth out the fudge and give it a really nice texture. Once it’s all added your fudge should be creamy and thick.

If you want, you can add a few drops of orange food coloring to give the fudge a pale orange color. Finally, stir in the chopped pecans.

Pour the fudge into the prepared pan and smooth it into an even layer. Let it set at room temperature overnight or in the refrigerator for a few hours.

Cut and Serve Pumpkin Fudge

Once it’s set, take it out of the pan and cut it into small squares. This fudge is best served at room temperature, and it keeps for several weeks in the refrigerator.

Pumpkin fudge is a nice change from the usual pumpkin baked goods, and a great way to welcome in the fall season.
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