PUMPKIN FUDGE

Pumpkin Fudge is made with pumpkin, cinnamon chips, marshmallow creme and a few other basic ingredients. One of our favorite fall candy recipes!

Pumpkin Fudge is absolutely amazing!  When I first came across this recipe, I was intrigued because I couldn’t really imagine what this would taste like -I had never even thought about having fudge that tasted like pumpkin! Now that I’ve made it, I can’t believe that I went so many years without it! We just can’t get enough of it…it has the consistency of fudge, yet it almost tastes like caramel with an amazing pumpkin flavor.  And the cinnamon in there just makes it all taste just like fall!
Sometimes it is hard to find the cinnamon chips at the store, so I have experimented and found that the results are nearly identical if you use the pumpkin spice baking chips or vanilla chips. Just make sure that you add some extra cinnamon if you use one of these substitutes to make sure that you get all of that yummy cinnamon flavor! You have got to try this recipe!

Pumpkin Fudge is made with pumpkin, cinnamon chips, marshmallow creme and a few other basic ingredients. One of our favorite fall candy recipes!

PUMPKIN FUDGE

  • 3 cups sugar
  • 3/4 cup butter
  • 5 oz can evaporated milk
  • 1/2 cup canned pumpkin
  • 10 oz pkg cinnamon chips OR 10 oz pkg pumpkin spice chips + 2 tsp cinnamon OR 10 oz pkg vanilla chips + 2 tsp cinnamon
  • 7 oz jar marshmallow creme
  1. Line a 9X13 pan with buttered foil.  (I like to butter the foil before placing it in the pan.) 
  2. In a heavy saucepan, combine sugar, butter, evaporated milk, and pumpkin.  Cook and stir over medium-high heat until mixture boils.  Reduce heat to medium-low and continue to boil at a moderate rate, stirring frequently, until a candy thermometer reaches 234 degrees (soft-ball stage). This will probably take about 15-20 minutes, so you may want to grab a book while you’re waiting!
  3. Remove the saucepan from heat and stir in the cinnamon chips until completely melted.  Add the marshmallow creme and stir until melted and smooth.
  4. Pour the mixture into the prepared pan and let it cool for about 2-3 hours until well cooled.  Pull the foil out of the pan to cut into squares.  Enjoy!

If you enjoyed our Pumpkin Fudge, you might some of our other favorite fall recipes!

Pumpkin Fudge is made with pumpkin, cinnamon chips, marshmallow creme and a few other basic ingredients. One of our favorite fall candy recipes! 
Pumpkin Fudge is made with pumpkin, cinnamon chips, marshmallow creme and a few other basic ingredients. One of our favorite fall candy recipes! 
Pumpkin Fudge is made with pumpkin, cinnamon chips, marshmallow creme and a few other basic ingredients. One of our favorite fall candy recipes! 
Pumpkin Fudge is made with pumpkin, cinnamon chips, marshmallow creme and a few other basic ingredients. One of our favorite fall candy recipes! 
Pumpkin Fudge is made with pumpkin, cinnamon chips, marshmallow creme and a few other basic ingredients. One of our favorite fall candy recipes!
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PUMPKIN FUDGE

Author Butter With A Side of Bread

Ingredients

  • 3 cups sugar
  • 3/4 cup butter
  • 5 oz can evaporated milk
  • 1/2 cup canned pumpkin
  • 10 oz pkg cinnamon chips OR 10 oz pkg pumpkin spice chips + 2 tsp cinnamon OR 10 oz pkg vanilla chips + 2 tsp cinnamon
  • 7 oz jar marshmallow creme

Instructions

  1. Line a 9X13 pan with buttered foil. (I like to butter the foil before placing it in the pan.)
  2. In a heavy saucepan, combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium-low and continue to boil at a moderate rate, stirring frequently, until a candy thermometer reaches 234 degrees (soft-ball stage). This will probably take about 15-20 minutes, so you may want to grab a book while you're waiting!
  3. Remove the saucepan from heat and stir in the cinnamon chips until completely melted. Add the marshmallow creme and stir until melted and smooth. Pour the mixture into the prepared pan and let it cool for about 2-3 hours until well cooled. Pull the foil out of the pan to cut into squares. Enjoy!
Pumpkin Fudge is made with pumpkin, cinnamon chips, marshmallow creme and a few other basic ingredients. One of our favorite fall candy recipes! 
Pumpkin Fudge is made with pumpkin, cinnamon chips, marshmallow creme and a few other basic ingredients. One of our favorite fall candy recipes! 

15 COMMENTS

  1. I don’t know what I’m doing wrong, but I’ve attempted this recipe twice now, and have failed. When I go to add the cinnamon chips, the whole thing turns into a gritty grainy mess (no longer a liquid I can pour). What do you suggest?

    • Annalisa- it sounds like you’ve cooked it too long- are you using a candy thermometer? If so, it might be time to get a new one (they don’t seem to last me more than a few years.) Also, when you’re making candy, it seems to take a looooong time to reach about 220-225 degrees, then it very quickly goes up to 230, 235 and higher. So if you double check your candy thermometer is functioning well, then watch it super carefully once it reaches about 225 degrees. Many times I take my candy off the stovetop once it gets to 230 because it increases in temp so fast after that, sometimes I miss it and overcook it. Another thought I had is to make sure you’re using a good pan. Flimsy pans tend to be hotter on the bottom than they are on the sides, so depending on where you’re taking the temp, it could be inaccurate. I like using a nice solid stainless steel pan. I hope that helps. Candy is sometimes finicky to make!

      • I didn’t use a candy thermometer. I did the cold water “softball” method. I did go out and buy a thermometer, thinking I would give it one more try, but when I got home, the thermometer slipped out of my hands and shattered all over my kitchen floor. So, I’m going to buy another thermometer and try this ONE more time. Wanted to make the fudge for Halloween. Do you stir your mixture the whole time, and let it cool before you add the cinnamon chips?

        • Don’t let it cool prior to adding the cinnamon chips but do remove it from the stove. I like the digital thermometers- I have this one here – http://amzn.to/1GJDTpS – it’s super fast and there’s no question about what the temp is. Sometimes when the candy gets hot, your glass thermometers will fog up on the outside and are harder to read! Have your stove on medium high and set a timer if it helps too- I’d set it to 15 minutes. Take the temp and see where you’re at and go from there. 🙂 Hopefully third time’s a charm! 🙂

  2. Ok, I would like to try this, but I have 2 problems: 1) marshmallow creme is not available here in Mexico. They do offer the marshmallows (small or big in bags) but they are pink and white. I’m not sure how I would measure them out or if I’m capable of melting them for this recipe? 2). Cinnamon chips are not available here either (jeez!) but I could probably substitute ground cinnamon. But how much? By the sheer grace of God, I was able to find pumpkin puree instead begging my friends to send it to me. HELP!

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