Pumpkin Fudge Candy
This is the first that I have heard of pumpkin fudge. I was trying to find different things to do with the pumpkins after Halloween. I saw a comment where someone said they loved pumpkin fudge and I had to find some recipes for you. Remember when I wrote my first fudge lens called Who Doesn't Love Fudge? This is a wonderful addition to that lens. Hope to find some other unique fudge recipes that I can link to these also.
NOTE: I haven't been able to find a Pumpkin Fudge photo so will be using pumpkin or fudge related photos
Photo Credit: Mensatic
No Fail Pumpkin Fudge
Sweet and Savory Fudge
This picture is not of Pumpkin Fudge, but since no public domain or creative commons commercial pictures are available, it will have to do until I make a recipe so I can take pictures.
Photo Credit: the lanfords blog, public domain
Ingredients
- 1 cup broken pie crust
- 2 cups vanilla baking chips
- 1/4 cup butterscotch baking chips
- 1/4 cup cinnamon baking chips
- 2 tsp. candied orange peel strips
- diced
- 1-14 oz. can Eagle Brand condensed milk
- not evaporated
- 1/2 cup canned pumpkin
- not pie mix
- 1/2 cup toffee candy bits
Instructions
You will need a 9" square cake pan, aluminum foil, and something to cut the fudge.
1. Line your 9" cake pan with tin foil.
2. Spray your lined pan with non-stick spray. Cook the pie crust until hard but not brown in a 300 degree oven. Once this is done, cool it and crumble it. Make sure that your crumbles equal 1 Cup.
3. Using a double boiler, add milk and all the baking chips. Once baking chips are melted, stir real good to combine. Add the pumpkin to the mixture and warm.
4. Once the pumpkin mixture is warm, add the pie crust, vanilla, diced orange peel, pumpkin pie spice. Mix all together.
5. Pour immediately into your prepared square cake pan. Sprinkle the top with the toffee chips.
6. Let the fudge sit for 2 hours or until cool and set.
7. Remove the fudge from the pan.
8. Cut into 2 inch pieces.
9. Store in an airtight container for refrigeration.
Great Pans To Use
For Your Fudge
Want A New and Delicious Type Of Fudge
Pumpkin Fudge Is Great For Your Family, Friends, And Gift Giving
Photo Credit: Top Shop, Creative Commons Commercial
Marshmallow Creme Pumpkin Fudge
Made With White Chocolate
- Serves: 3 lbs
- Prep Time: 10 minutes
- Total Time: 25 minutes
This creamy pumpkin fudge is so good that you will want to eat it all. Make sure you have a home for any fudge that is beyond what you need to eat. Make sure that you use a good white chocolate when you make this recipe.
Photo Credit: Siona Watson, WN.com, creative commons commercial
Ingredients
- 3 cups sugar
- 3/4 cup melted butter
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin
- 2 tablespoons corn syrup
- 1 teaspoon pumpkin pie spice (spice to taste)
- 1 (12-ounce) package white chocolate morsels
- 1 (7-ounce) jar marshmallow crème
- 1 cup chopped pecans
- toasted
- 1 teaspoon vanilla extract
Instructions
Before you start your fudge, line a 9 inch square pan with Quick Release Reynolds Wrap aluminum foil.
Place sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a medium sauce pan over medium-high heat. Cook mixture to the boiling point, stirring constantly. Continue cooking, stirring constantly, until the mixture reaches approximately 250 degrees [soft ball stage] or about 12 minutes.
Once you reach this stage, remove your pan from the heat and stir in the remaining ingredients. Stir until thoroughly blended.
Quickly pour this mixture into the tin foil lined pan.
Let sit for 2 hours or until the fudge is set and cool. Then cut into 2 inch squares.
Now ENJOY!!!!!
PS. This can be stored in an airtight container and stored in the refrigerator.
Don't Forget
to pick up the supplies to make your pumpkin fudge for the Halloween or Thanksgiving party.
Spicy Almond Pumpkin Fudge
Another Marshmallow Recipe
- Serves: 36
Photo Credit: Monkey Simon, Creative Commons Commercial
Ingredients
- 1 cup almonds
- 3 cups white sugar
- 1 cup butter
- 1 can (5 ounce size) evaporated milk
- 1/2 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 2 cups butterscotch chips
- 1 jar (7 oz size) marshmallow creme
- 1 teaspoon vanilla extract
Instructions
1. Butter a 9X13 Cake Pan
2. Pre-heat oven to 300 degrees. Place almonds on a cookie sheet and put in oven to toast. Make very sure that you do no burn them. Stir them often. Once toasted, remove from oven and set aside.
3. In a medium sized saucepan, add next five ingredients. Bring these ingredients to a boil, stirring constantly to keep from sticking to the pan. Continue to boil and stir until mixture reaches the soft ball stage (approx 234 degrees) or about 10 minutes. Use a candy thermometer to verify temperature or get a glass of ice cold water and drop a little mixture into the water. If it is soft ball, it will form a little ball.
4. Remove from heat and add butterscotch chips and melt. Once melted, add marshmallow, vanilla and toasted almonds. Mix everything together very well.
5. Pour mixture into the 9X13 pan you prepared in the beginning. Set aside and let cool.
6. Cut into 2 inch squares and store in an airtight container in the refrigerator or freezer.
eBay
Pumpkin Fudge Videos
To Show You How To Cook Pumpkin Fudge
Pumpkin Fudge Blog Posts
To Find More Recipes
- Something a little different: Pumpkin Fudge
- Author shares her favorite pumpkin fudge recipe
- Pumpkin Pie Fudge
- Author shares her favorite pumpkin pie fudge recipe.
- Pumpkin Fudge
- This recipe sounds really good. Instead of using pumpkin pie spice, you use the spices individually.
- Organic Pumpkin Fudge Recipe
- This is a little more tricky to make but author says it comes out delicious
- Spiced pumpkin fudge
- This is a very sweet confection. The author says the pumpkin fudge comes out great.
A High Level Squid
Liked My Lens
I would like to take this chance to thank the high level squids that took the time to come by and like my lens. I really do appreciate it.Have You Ever Eaten Pumpkin Fudge
Or Even Heard Of It?
Please Leave A Note
To Let Me Know You Have Been Here
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sandyspider
Dec 22, 2011 @ 1:52 pm | delete
- I had pumpkin fudge once. Oh so good.
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SereneSea Sep 24, 2011 @ 10:00 am | delete
- This is yummy, pumpkin fudge looks great and ideal for Halloween.
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ce2consulting
Sep 23, 2011 @ 11:15 am | delete
- Sounds yummy and great for fall!
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YourIslandRoutes Sep 3, 2011 @ 8:55 pm | delete
- Hey, we both did pumpkin recipes (mine was stew). I have never heard of pumpkin fudge. It sounds very unusual.
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Tipi
Aug 25, 2011 @ 7:50 pm | delete
- Now we have a reason for nutritional value, that vitamin A advantage, or is it beta carotene...both are good for us and now found in fudge, yea!
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annmackiemiller Aug 11, 2011 @ 2:43 pm | delete
- this looks sooo good. angel blessed and it will feature on my squid angels bus trip to halloween that I am makien now
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grandmamarilyn
Aug 11, 2011 @ 7:37 pm | delete
- Thank you. Cool about being featured in your lens
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lemonsqueezy
Aug 9, 2011 @ 1:10 pm | delete
- Oh wow! I'm definitely making these when the leaves start to change. I reserve the month of October for anything and everything pumpkin related. Watch out! Here I come!
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grandmamarilyn
Aug 9, 2011 @ 1:34 pm | delete
- Cool. Let us know how it came out.
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MoiraCrochetsPlarn
Aug 6, 2011 @ 12:46 am | delete
- Looks so tasty! Can I have some?
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grandmamarilyn
Aug 6, 2011 @ 2:03 pm | delete
- Sure! LOL Can't wait to try some.
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amylaine
Aug 5, 2011 @ 1:36 am | delete
- The fudge looks so so good.
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grandmamarilyn
Aug 5, 2011 @ 1:42 am | delete
- I know. I can't wait to make some so I can put some real pictures up.
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JenOfChicago
Aug 4, 2011 @ 12:30 pm | delete
- Looks delicious!
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grandmamarilyn
Aug 5, 2011 @ 1:42 am | delete
- Doesn't it though. I will try to get some ingredients to make one of them this month. I can't wait.
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Grandma Marilyn
Chief Cook and Bottle Washer
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grandmamarilyn
In February 2011, I became a real writer. I did not realize that I had it in me. I joined Squidoo for one of the beading groups I belong to but only w... more »
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