Pecan Pumpkin Pie Fudge

Pecan Pumpkin Pie Fudge
94
9 Reviews
A festive twist on classic fudge. 
25 min
Prep Time
1:45
Total Time
64 pieces

Ingredients

1 cup
sugar
1 cup
firmly packed brown sugar
1/2 cup
Land O Lakes® Butter
1/2 cup
Land O Lakes® Half & Half
1/2 cup
mashed cooked pumpkin*
1 1/2 teaspoons
pumpkin pie spice
2 cups
miniature marshmallows
1 (12-ounce) package (2 cups)
white baking chips
1 teaspoon
vanilla
1/2 cup
chopped pecans
 
*Substitute canned pumpkin.

Directions

  1. Line 8- or 9-inch square pan with aluminum foil, extending over edges. Lightly butter foil; set aside.
  2. Combine sugar, brown sugar, butter, half & half, pumpkin and pumpkin pie spice in heavy 3-quart saucepan. Cook 5-7 minutes over medium heat, stirring constantly, until mixture boils and sugar is dissolved.
  3. Reduce heat to low. Cook 7-12 minutes, stirring occasionally, until mixture reaches 234°F (soft ball stage) on candy thermometer. Remove from heat.
  4. Stir in marshmallows, baking chips and vanilla until mixture is smooth; stir in pecans. Pour into prepared pan. Cool completely.
  5. Remove fudge from pan using foil; remove foil. Cut into 1-inch squares. Store refrigerated in container with tight-fitting lid up to 3 weeks.

Recipe Tips

Spoon leftover pumpkin into freezer container; freeze to use in other recipes.

Nutrition Facts (1 piece)

Calories
80
Cholesterol
5mg
Carbohydrates
11g
Protein
1g
Fat
4g
Sodium
20mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

The first time I made this recipe, it took almost an hour to get the sugar/butter/cream mixture to 234 deg. F on low heat. The mixture had cooked so long that the resulting fudge was dry and crumbly (though the taste itself was good!). The second time, I didn't turn the heat down, but stirred constantly at a low boil until it came *just* to the soft-ball stage, and the fudge turned out perfectly -- smooth and slightly chewy. Delicious! I also used a smaller saucepan the second time, so that my candy thermometer was not trying to measure just an inch or so of sugar mixture. (It did still take considerably longer than "7-12 minutes" though.) I put the vanilla chips and marshmallows into a large bowl, and turned out the hot sugar mixture into that, and mixed everything with a silicone spatula until well-blended. The resulting fudge is sweet but not toothachingly so. The pumpkin and spices are a nice change of pace from the usual chocolate.

Posted December 06, 2015 by J.R.

Rating

This fudge is delicious! Best I ever had???? Super glad I found this amazing recipe!????

Posted November 22, 2015 by Charlotte

Rating

I have made this recipes twice with no problem at all I cut the chips back to 1 bag and it was perfect It freezes well to This is my #1 favorite fudge of all time I have a recipe for fudge with Pablum but the pumpkin wins #1 in my books Thanks for sharing this recipe

Posted October 19, 2015 by Edna

Rating

The candy mixture should come to 234 degrees. The length of time needed will depend on the temp. you are cooking it at.

Posted November 25, 2013 by Cindy

Rating

When making this fudge, I'm having difficulty getting the temperature to 234 degrees. I've made this twice, both times with my candy thermometer (which I checked with my instant read thermometer),cooked it for the stated amount of time and it still didn't reach 234. I'm stumped!

Posted November 19, 2013 by C B.

Test Kitchen Comment
From: Cindy
The candy mixture should come to 234 degrees. The length of time needed will depend on the temp. you are cooking it at.
Posted November 25, 2013

Rating

This recipe is excellent!! I'm Teaching my 11 year old daughter to make so she can enter it in the fair. It's sure to be a blue ribbon winner!

Posted September 19, 2013 by Amy

Rating

I made this fudge last Thanksgiving and Christmas and it was amazing! My husband is not a fudge person, but he loved this fudge. He has already made sure that I was making it again this year :)

Posted September 01, 2013 by Laura Y.

Rating

All I needed to hear was that it had "Land O Lakes" butter in it! That is all it takes to get 5 stars from me! I don't use anything but "Land O Lakes" in anything that I bake etc. Love IT! :D

Posted November 30, 2012 by Tonja

Rating

Has anyone made this fudge using butterscotch morsels instead of the white? How did it taste?

Posted November 18, 2012 by Gloria

Rating

Very good! Everyone that tried it loved it. My grandson said it was the best fudge he ever tasted.

Posted November 15, 2012 by Janice H.

Rating

This turned out perfect, even though my candy thermometer didn't work. Taste like the pumpkin fudge that a local farm use to make (they never would share the recipe)

Posted November 11, 2012 by Dawn

Rating

it's FUDGE. Of course it's sweet. Why are you reviewing this, giving it one star, when you haven't even tried it?

Posted November 11, 2012 by Judy

Rating

Sounds too sweet with the white baking chips...Hope someone tries this and rates it soon.

Posted November 08, 2012 by Esther

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