Pumpkinfudge Recipes

PUMPKIN FUDGE

Pumpkin Fudge image

I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.-Marlene Fudge, Rushville, Indiana

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 3 pounds.

Number Of Ingredients 12

Ingredients

1 tablespoon plus 3/4 cup butter, divided
2 cups sugar
3/4 cup packed brown sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1 package (10 ounces) cinnamon baking chips
1 jar (7 ounces) marshmallow creme
1 cup chopped pecans, divided
1 teaspoon vanilla extract

Steps:

Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

SPICY PUMPKIN FUDGE

Spicy Pumpkin Fudge image

Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite.

Provided by ranger1

Categories Fruits and Vegetables Vegetables Squash

Yield 36

Number Of Ingredients 9

Ingredients

1 cup almonds
3 cups white sugar
1 cup butter
1 (5 ounce) can evaporated milk
½ cup canned pumpkin
1 teaspoon pumpkin pie spice
2 cups butterscotch chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract

Steps:

Butter a 9x13 inch pan and set aside.
Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 28.5 g, Cholesterol 14.7 mg, Fat 10.1 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 5.9 g, Sodium 63.2 mg, Sugar 26 g

BUTTERSCOTCH PUMPKIN FUDGE

Butterscotch Pumpkin Fudge image

Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. -Kathleen Henne, Camp Hill, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 3 pounds (117 servings).

Number Of Ingredients 9

Ingredients

1 teaspoon plus 3/4 cup butter or margarine, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1/2 cup canned pumpkin
1 to 2 teaspoons pumpkin pie spice
1 package (11 ounces) butterscotch chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1 cup chopped almonds or pecans, toasted

Steps:

Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN FUDGE

Pumpkin Fudge image

Make and share this Pumpkin Fudge recipe from Food.com.

Provided by ratherbeswimmin

Categories Candy

Time 1h

Yield 5 dozen squares

Number Of Ingredients 10

Ingredients

2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 1/2-2 teaspoons pumpkin pie spice
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Steps:

In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
Continue heating until mixture begins to boil, stirring constantly.
Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
Remove pan from heat; stir in chocolate chips until melted.
Add in remaining ingredients; stir to mix well.
Pour into a buttered 13x9 inch baking pan; cool to room temperature.
Cut into squares; stor in the refrigerator in an air-tight container.

PUMPKIN FUDGE

Pumpkin Fudge image

Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.

Provided by Cathy

Categories Fruits and Vegetables Vegetables Squash

Time 2h

Yield 16

Number Of Ingredients 8

Ingredients

⅔ cup evaporated milk
2 ½ cups white sugar
¾ cup canned pumpkin
1 teaspoon ground cinnamon
1 cup white chocolate chips
7 ounces marshmallow creme
2 tablespoons butter, room temperature
1 teaspoon vanilla extract

Steps:

Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 49.5 g, Cholesterol 9.2 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 70.9 mg, Sugar 44.8 g

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