Best Creamy Pumpkin Fudge Recipes

CREAMY PUMPKIN FUDGE

Creamy Pumpkin Fudge image

Simply the BEST fudge I've ever had, light and melt-in-your mouth texture, rich but not too rich flavor, and beautiful light orangish-cream color. You will be in heaven when you bite into one of these incredible squares. These are from my Great Aunt Triplett.

Provided by Gods_sugarcookie

Categories Bar Cookie

Time P2DT10m

Yield 1 13 by 9" pan

Number Of Ingredients 9

Ingredients

1/2 cup margarine
4 1/2 cups sugar
1 (12 ounce) can evaporated milk
3 (12 ounce) packages vanilla chips
1 (7 ounce) jar marshmallow creme
1/2 cup pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon vanilla

Steps:

Bring margarine, sugar, and milk to a full boil in a heavy 4 quart cooker, stirring constantly. Boil 5 minutes over medium heat.
Remove from heat, gradually stir in chips until melted; add marshmallow creme, stirring until well blended. Add pumpkin, vanilla, and pumpkin pie spice.
Beat until well blended and pour into a buttered 13 by 9" pan. Cool in refrigerator overnight to firm it up a bit.
The next day it will still be a bit too soft, so cut into 1 inch squares and put onto another pan to air dry, turning every once in a while, for a day.

Nutrition Facts : Calories 10961.7, Fat 445, SaturatedFat 229.8, Cholesterol 241.6, Sodium 4838.6, Carbohydrate 1711.3, Fiber 0.8, Sugar 1602.1, Protein 86.5

CREAMY PUMPKIN PIE FUDGE

Creamy Pumpkin Pie Fudge image

The holidays were coming quickly this past year. Every Christmas I try to make a "Goodie" to suit the taste buds of everyone on my list of gift giving. I made a few recipes that called for using canned pumpkin. I had a little of the pumpkin left and didn't want to waste it, so I made up a batch of this amazing pumpkin fudge. I tried it on my Niece before I served it as part of my gift giving. I had her close her eyes and bite. "Wow, that's good!" She uttered, "It has a familiar taste. I love it! Best Fudge Ever!" She remarked. Then devoured 4 more pieces and begged for her very own plateful.

Provided by Connie Deitz @Riven

Categories Candies

Number Of Ingredients 9

Ingredients

3/4 cup(s) butter
3 cup(s) sugar
2/3 cup(s) evaporated milk
1/2 cup(s) solid canned pumpkin (puree)
2 tablespoon(s) light karo syrup
1 1/2 teaspoon(s) pumpkin pie spices
12 oz bag(s) vanilla or white chocolate chips
1 (7oz) jar(s) marshmallow cream
1 cup(s) chopped pecans

Steps:

Butter a 9x9" baking dish and set aside.
In a large 3 quart saucepan melt the butter on medium heat. Add the evaporated milk, sugar, pumpkin, Karo syrup and the pumpkin Pie spice.
Cook on medium heat, stirring constantly until a full rolling boil. Continue stirring as the mixture boils until temperature reaches 234 degrees, about 8-10 minutes. Check with a candy thermometer. Once it reaches 234 degrees, remove from heat.
Quickly add the vanilla chips and the marshmallow cream. Stir to combine well and melt the chips. At this point you can add a few drops of orange food coloring to get the color of a pumpkin pie. When the chips have melted, fold in the chopped pecans.
Pour the mixture into the buttered dish. Let it set 2-3 hours until firm, or refrigerate for 1 hour and cut into 1" sized pieces. (Enjoy)

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #occasion #desserts #vegetables #1-day-or-more #easy #beginner-cook #finger-food #holiday-event #cookies-and-brownies #bar-cookies #dietary #gifts #christmas #comfort-food #squash #taste-mood #presentation