Pumpkin Fudge (2024)

Trenda — December 1, 2023 @ 12:29 pm Reply

I read this recipe over and over and for some reason my fudge is not set up after being in the fridge overnight, how can I fix it??

Stu — September 23, 2018 @ 3:09 pm Reply

Once the mixture gets to the soft ball stage and it’s time to put in the last few ingredients, do you take the pan off the heat and stir in the last items?

Fudgelady — September 30, 2013 @ 3:59 pm Reply

I have been making pumpkin fudge for years, and use the canned pumpkin but squeeze as much water out of possible ( cheesecloth) before I add it to the cooked fudge. Just another method, and it works for me. I wish someone would come up with “dried pumpkin” like cranberries, blueberries, papaya, etc. etc.

morri — April 14, 2013 @ 10:43 am Reply

I have to go and sit with the people who got gooey fudge :-( I followed the recipe to the letter, boiled the mixture until it reached 335 F, then cooled it overnight. I got a block of something strongly resembling cookie dough in texture. The taste was not too bad, but cutting the block in neat squares and serving them as gifts was out of the question.
But! It turns out that gooey fudge can be saved. I crumbled the block and heated it again in a saucepan, until it bubbled, thickened and changed colour to deep caramel-brown. Then I spread it in a pan where it set beautifully. I also remembered that I have tried this recipe before (I found it elsewhere), using condensed milk instead of evaporated. I didn’t have a candy thermometer then, so I just boiled it for 12 minutes. It set fine, so anyone who got gooey fudge might want to try this recipe with condensed milk.

Jacqueline — November 21, 2012 @ 8:50 pm Reply

Made this this week, and used my own homemade pumpkin puree instead of canned. You can just heat it a little before throwing it in the mix to boil out a bit of the water. I had some issues getting my fudge to the right temperature, because a medium saucepan isn’t big enough. I couldn’t get it above 228 degrees, and then my chocolate chips wouldn’t melt fully (I used Ghiradelli). It firmed up OK in the fridge but was really tough to get off of the aluminum foil, and a lot stuck to it. I think parchment paper would have worked better, or maybe if it were firmer if my chocolate had melted appropriately. There are still some chunks of it in the fridge. So, if you make this, use a large saucepan, and then put the chocolate chips in FIRST before you add the marshmallow cream, etc. so that they get the blast of the heat first. I added everything at once and it just cooled too quickly

Katie — November 19, 2012 @ 2:37 am Reply

I know this was posted last year, but anyone who is trying it out now and having problems getting the right consistency, it may be because you need to adjust your goal temperature due to the elevation where you live. You are subtract one degree for every 500 ft above sea level. Here’s a link for more info http://candy.about.com/od/candybasics/qt/Adjusting-Candy-Temperatures-For-High-Altitude-Cooking.htm

Pumpkin! I”m so ready for all things Pumpkin!

Denise Young — December 2, 2011 @ 10:40 pm Reply

I made the pumpkin fudge this morning and it is DELISH!!! I will be making it again, and again, my whole family loves pumpkin.
Thanks a bunch

ashley — November 21, 2011 @ 8:05 pm Reply

i just finished the fudge and popped it into the fridge to set. i was reading over the comments and noticed it hard to reach the proper consistancy. this is my first time making fudge so im a bit nervous. i used a candy thermometer, so i think i should be ok… although i noticed not all of my chips melted before i poured into the pan. fingers crossed! i hope it comes out right since it smells so amazing!!

L.S. — November 10, 2011 @ 10:04 am Reply

This fudge looks so good, I decided to make it last night. The taste was phenomenal! But my end results = Epic Fail. I was excited to get up this morning and cut it into pieces so my husband could take it to work. I stuck the knife in, and GOOEY! I guess I did something wrong. I’m just not sure what…

Julie — November 6, 2011 @ 4:42 pm Reply

Literally just made this recipe. I’m not used to using candy thermometers. The temp got up around 225 and didn’t seem like it was going to go higher but it seemed like I cooked it as long as the time says at least. Hope I cooked it long enough. Going to wait and see. Looks a little light colored right now as it is cooling. Hopefully it turns out better than the last pumpkin fudge I made. That one had corn syrup and it turned out as a mess that didn’t really even taste like pumpkin..just tasted like a bunch of gooey sugar…ended up throwing most of it out, which stunk knowing the time and wasted ingredients that went into it. :(

It has bee far too long since I last made fudge and a pumpkin fudge sounds really good!

Mike Cooper — October 25, 2011 @ 10:49 am Reply

It looks delicious. The picture anyway. My pan for of pumpkin sugar-goo; not so much. I’ve been reading articles all over the internet on what could cause fudge not to set. Bottom line is there are a dozens of different reasons, and I can’t for the life of me figure out which mistake I made. Kudos to everyone who made this recipe work. Looks like I’ll be buying from the mall this year.

rosa parks — October 22, 2011 @ 8:20 am Reply

well hello my friend I have been looking all over for a site like brown eyed baker everything looks very good and I can’t wait to start making some of this lovely looking morsels. Thanks a lot

WOW! Looks fabulous! Secondly, WHERE did you find that awesome plate?

I’m excited to try this and will probably end up using it for my housewarming party (in the next month or so!) Looks absolutely delicious.

Amy Cape — October 19, 2011 @ 8:45 pm Reply

Over the years, I have tried several fudge recipes, from various sources, that include marshmallow cream as an ingredient. I have used at least 3 different candy thermometers during that time, and always cook to the desired temperature. In every case, I end up with fudge that sets up just fine in the refrigerator, but becomes mush at room temperature. What am I doing wrong?

Mary — October 18, 2011 @ 1:54 pm Reply

I will be making this for the in-laws for Thanksgiving. I have also never made fudge before and this sounds the perfect recipe to start with.

I just realized something very tragic: I don’t think I’ve ever made fudge! But now that I have seen, I am responsible. Because I do think this may be my first fudge. It looks phenomenaaalll.

Kim — October 1, 2011 @ 5:59 pm Reply

Thanks for a great recipe, Michelle. I made this for my sister-in-law’s baby shower today and it was a huge hit. She said that it tasted like “fall in a piece of candy.” Your site is awesome — I love that I can make any of your recipes and take them to a family event without doing a trial run to taste test – your recipes are always delicious. Thanks!!

Stacy — September 30, 2011 @ 11:41 pm Reply

Oh, my. My husband (the fudge and cookie maker of our family) made this tonight. Oh, my. It is amazing! Oh, my. Thank you!

Sarah — September 30, 2011 @ 12:27 am Reply

I made this fudge and brought it over to my grandmother’s house for our families Rosh Hashanah dinner tonight, and it was a HUGE hit! Everybody LOVED it! Thanks so much for an awesome recipe!

Congrats on Foodbuzz top 9!

Sarah — September 28, 2011 @ 9:43 pm Reply

Just made it…looks and smells delicious! Guess we’ll find out tomorrow (or later this evening if I can’t wait!).

Kimby — September 28, 2011 @ 9:02 pm Reply

So glad to see you made the Top 9 with this — what a great fall treat! :)

mmm…pumpkin fudge, I have never heard of that but it sounds delicious!

Ally — September 28, 2011 @ 5:21 pm Reply

I love the addition of pecans & white chocolate! Harmonious!
xo
http://allykayler.blogspot.com/

Doreen Burnett — September 28, 2011 @ 1:34 pm Reply

Do you know the pt+ for this pumpkin fudge? Thanks.

Alisha — September 28, 2011 @ 12:05 pm Reply

This looks amazing! I am actually about to go to the store to buy pumpkin for muffins so I think I’ll just grab extra so I can give this recipe a try as well!

Yum…..what a delicious idea!

Holy Moly this looks fantastic! I am so excited to try. I have never had pumpkin fudge before. So what you are telling me is this is not low cal/low fat? LOL! It looks worth every calorie. Thanks!
Crystal
Memphis, TN

This fudge looks amazing! Congrats on being number 1 in the top 9!

I need to get in the kitchen and make some of this!

Peggy — September 28, 2011 @ 8:57 am Reply

Pumpkin pie in a small little bite?! Sign me up!

These fudge look amazing. Great idea!

Love this idea! It looks delicious!

Pam — September 27, 2011 @ 2:44 pm Reply

I do not think I have ever heard of fudge that was not chocolate fudge. The idea of pumpkin fudge sounds like a wonderful variation for this season.

i love fudge… and i love pumpkin! genius!

Shut the front door! LOVE this!

That looks so good! I can’t wait to try the recipe; I love almost anything with pumpkin.

Since you asked for requests, I’d love to see you try a dulce de leche fudge. Growing up, my family would drive down to Mexico (we’re from Arizona) sometimes, and my favorite thing to do was buying dulce de leche.

Four Him — September 27, 2011 @ 12:16 am Reply

W.O.W. I love all things pumpkin. Thanks for the idea of bringing it into fudge. I would love to see a Dulce de Leche variety!

Linda — September 26, 2011 @ 11:31 pm Reply

Wow, I’ve never had pumpkin fudge before or made homemade fudge for that matter but this post inspires me to do so!

McKinlay Mom — September 26, 2011 @ 9:50 pm Reply

This looks great! I would love to have a recipe to make Irish Cream fudge but I want to use Irish Cream syrup like Torani’s – the kind they put in latte’s not the real whiskey.

I’m loving your fudge lately!! This pumpkin fudge looks amazing!

Samantha — September 26, 2011 @ 7:16 pm Reply

This sounds amazing! Have you made a batch with chocolate chips instead of white? Chocolate and pumpkin is such a great combination. I will definitely be making this fudge this season!

RisaG — September 26, 2011 @ 6:57 pm Reply

The fudge looks amazing. I love pumpkin anything. I adore pecans, but my son is allergic. I am making a batch for myself or for the Dessert Auction at the school. Thanks for the inspiration.

Yummy! I love fudge, and I am so excited to try this recipe!

Penny Wolf — September 26, 2011 @ 6:09 pm Reply

http://abitofbeesknees.blogspot.com/2011/09/snickers-fudge.html

Did you see this one? Yikes!

holy MOLY this looks divine!

How creative! I absolutely love it!

I CANNOT wait to make this! Lately I’ve been obsessed with all things pumpkin, but haven’t tried making pumpkin fudge just yet. It looks delicious, thanks for sharing!

Jolene — September 26, 2011 @ 3:28 pm Reply

Pumpkin fudge sounds delicious, but I can’t stop thinking about it being dipped in chocolate for whatever reason (iguess because when I hear fudge I think chocolate). Oh fudge I love fudge, i think a spicy fudge would be awesome….maybe dark chocolate cayenne pepper fudge with red chile covered pistachios! mmmmm i think I may go make some myself, but if you try it out please let me know if you like it, because I love it!

Ooh, this is making my mouth water!! You should make a chocolate-peppermint flavor for Christmas!! That would be delightful!

Paula — September 26, 2011 @ 1:44 pm Reply

Looks wonderful and I’m all for the pecans!

Mary Lynn — September 26, 2011 @ 1:32 pm Reply

I am not a pumpkin fan. Strange, huh? Everyone around me is. So pumpkin fudge it is. What fall weather? It was 80 degrees, yesterday! Not exactly football weather. It was a nail biter last night. Hope you are enjoying your vacation.

Kelly — September 26, 2011 @ 12:35 pm Reply

What a great Fall recipe, this fudge looks delicious!! :)

Cucina49 — September 26, 2011 @ 12:18 pm Reply

I’m with Maggie–anything that requires a candy thermometer makes me nervous, but this looks great!

Tracy — September 26, 2011 @ 12:14 pm Reply

Yum! This looks pretty similar to my recipe for pumpkin fudge, and I have to say that it’s so incredibly delicious. One of my new favorite fall treats!

I love fudge and the idea of a pumpkin fudge is genious! I have never had it but it sounds awesome! Thanks for the post. Buzzed!

Emily — September 26, 2011 @ 10:59 am Reply

Looks amazing! I love pumpkin, and I love fudge…. so I’m sure this will be a winner. I’m making it tonight!

How about a caramel fudge? I imagine it would be very rich, but isn’t that the point of fudge afterall?! :)

Kay — September 26, 2011 @ 10:24 am Reply

I love fudge and want to make this for my birthday this week but does it has to be canned pumpkin or can I use fresh mashed pumpkin instead?

I’m speachless! Words can’t even describe how much I want this fudge! So, all I can say is I’m going to make this!

Heidi — September 26, 2011 @ 8:51 am Reply

I love pumpkin fudge. I’ve made this with butterscotch chips and it turns out well too. I am saving all of these fudge recipes up for Christmas. I think it will be a Merry Fudge-tivus holiday.
:)

Kathryn — September 26, 2011 @ 8:33 am Reply

I sampled lemon pie fudge once but could never find a recipe – but did find and make a pumpkin pie fudge and loved it – I have attached the recipe I have used. It is similar to yours, but the method is for those who don’t like using a candy thermometer (like me!). The original recipe included chopped nuts, but I omitted, and I never use salt in recipes, so left that out also.

Pumpkin Pie Fudge

1 ½ cups granulated sugar
2/3 cup evaporated milk (160 mL/170 g)
½ cup mashed pumpkin (canned)
2 tablespoons butter or margarine
1 ½ teaspoons pumpkin pie spice (or make your own*)
1 pkg (12 oz/340 g) vanilla flavoured baking chips
2 cups miniature marshmallows (1/2 bag)
1 ¼ teaspoons vanilla extract

Using butter or margarine, lightly grease sides and bottom of a medium saucepan.
Place sugar, evaporated milk, pumpkin, butter and pumpkin pie spice in the saucepan.
Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes.
Remove from heat, add vanilla and stir in baking chips and marshmallows until melted.
Pour into 8-inch square pan that has been lined with foil and greased (or use parchment paper). Chill until set.
Cut into small squares to serve. Cover and store in refrigerator.
Makes about 4 to 5 dozen pieces.

(* 1 tsp pumpkin pie spice = ½ tsp. ground cinnamon, ¼ tsp. ground ginger, 1/8 tsp. ground allspice, 1/8 tsp. ground nutmeg)

Cindy H. — September 26, 2011 @ 8:32 am Reply

My mom is a pumpkin NUT! I’ll have to share this recipe with her.

Liz @ Microwave Goddess — September 26, 2011 @ 8:16 am Reply

Love pumpkin fudge this time of year!

Holly — September 26, 2011 @ 8:13 am Reply

Oh my!

Penny Wolf — September 26, 2011 @ 8:04 am Reply

I had some pumpkin fudge last year from a place in the Strip district. I really liked it!

Wouldn’t your collection of autumn fudge be a great gift at Thanksgiving? Take home gifts for guests or to bring to the hostess.

How about a white chocolate with black walnuts and cranberries fudge? Not everyone is a fan of the black walnuts though. Maybe I should make it.
For you…root beer fudge… :)

This sounds so yummy!

I’ve never tried pumpkin fudge, but how could this not be good?!

Wow, how creative! I’m not a fudge fan per say, but I can still appreciate a good, creative recipe for one. Love the plate too!

What a great idea to make pumpkin fudge. It looks so good and perfect for this time of year. I’m starting to see the ingredients used for your recipe on sale now in the stores on holiday displays. Love this time of year for finding these items featured at a discount and even better when coupons are offered.

This looks so good! I’ve really been wanting to make pumpkin fudge, but I’m so nervous to make fudge that requires a candy thermometer. I might have to get over that fear, because this looks awesome!