94 9 Reviews A festive twist on classic fudge. 25 min Prep Time 1:45 Total Time 64 pieces Ingredients 1 cup sugar1 cup firmly packed brown sugar1/2 cup Land O Lakes® Butter1/2 cup Land O Lakes® Half & Half1/2 cup mashed cooked pumpkin*1 1/2 teaspoons pumpkin pie spice2 cups miniature marshmallows1 (12-ounce) package (2 cups)white baking chips1 teaspoon vanilla1/2 cup chopped pecans *Substitute canned pumpkin. Directions Line 8- or 9-inch square pan with aluminum foil, extending over edges. Lightly butter foil; set aside.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.Reduce heat to low. Cook 7-12 minutes, stirring occasionally, until mixture reaches 234°F (soft ball stage) on candy thermometer. Remove from heat.Stir in marshmallows, baking chips and vanilla until mixture is smooth; stir in pecans. Pour into prepared pan. Cool completely.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 Your Name: Your Email: Your Friend's Email: Page Name:
You Might Also Like Pumpkin Spice Cream Sauce with Rigatoni ‐ View Recipe ‐Pumpkin Pancakes with Maple Cream ‐ View Recipe ‐Pumpkin Seed Brittle With Sea Salt ‐ View Recipe ‐Caramelized Garlic Cheese Spread ‐ View Recipe ‐
Recipe Comments and Reviews Sort by: Reviews General Comments View All » 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 CommentFrom: CindyThe 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 Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.