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You are here: Home / baking / Eat Your Fridge: Pumpkin Fudge

Eat Your Fridge: Pumpkin Fudge

November 27, 2009 by Suzie the Foodie 12 Comments

Pumpkin Fudge

Get Recipe!

Wondering what you are going to do with that extra pumpkin that did not quite make it into your Thanksgiving pumpkin pie? Well that is the dilemma I had a month ago at Canadian Thanksgiving. I put it in my freezer and forgot about it! Until Janice, an old friend of my husband’s, talked about making pumpkin fudge on Facebook. Pumpkin fudge? You can do that?! I wrote to her and she confirmed, yes, you can! Janice was awesome enough to share the recipe with us. Thanks Janice!

Pumpkin Fudge

Janice MacLean’s Pumpkin Fudge

Ingredients:

3 cups white sugar
1 cup butter
5 ounces of can evaporated milk
1/2 cup pumpkin
1 tsp pumpkin pie spice
2 cups butterscotch chips
1 (7 ounce) jar marshmallow creme
1 tsp vanilla

In a saucepan combine sugar, butter, milk, pumpkin and pumpkin pie spice. Bring to a boil, stirring constantly.

Pumpkin Fudge

Continue boiling over medium heat until mixture reaches 234 degrees (approximately 10 minutes).

Suzie Note: OK foodies, this is the scary part! My candy thermometer was not working so I put in a digital thermometer but it was not long enough so my hands were pretty darn close to the fudge! Take my advice. Do not do this. Use a real candy thermometer. I got lucky and did not get hurt but I went on ebay and bought a candy thermometer right after making this! Also, make sure you have ice water on hand in case you get some on you. Which I totally forgot to do until the mixture was bubbling! Bad Suzie!

Pumpkin Fudge

Remove from heat, then stir in butterscotch chips. When chips are melted, add jar of marshmallow creme and vanilla. Mix until well blended.

Suzie Note: I could not find marshmallow cream anywhere so I made my own, just scroll down to see how I made it.

Pumpkin Fudge

Immediately pour mixture into buttered or spayed pan. Let cool, then refrigerate.

You know, there is a hint of pumpkin in there all sweetened with the sugar, butterscotch chips and given a kick with the spices! I did not have pumpkin spice mix so I just used a tsp of cinnamon with a dash of cloves. Yummy!

This is a gorgeous fudge and definitely one for sharing! I do not make fudge very often but when I do I know I must give it away because it is lethal. Great for the holidays and a perfect way to eat my fridge, now the freezer has one less zip lock bag in it. Thank you so much Janice and when a pumpkin crosses my path I will be asking you for your pumpkin pickles recipe too.

Even though this was scary to make, all candy making is pretty darn scary to me, the payoff is totally worth it. I would never have believed it had I not eaten it, this pumpkin fudge is the holidays wrapped up in butter, sugar and spices. I give it five out of five wooden spoons.

Marshmallow Fluff/Cream
 
Ingredients
 
7 oz of marshmallows
2 tbsp corn syrup

Marshmallow Cream
Melt on a double boiler over medium to high heat until melted, whisking constantly! This gets crazy sticky. I did not want it to harden so after it melted I took it off the heat and covered with a pot lid. Most of it stuck to the pan and the spatula though so if you are going to make this fudge, use the jarred stuff to make your life easier.

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Filed Under: baking, candy, fudge, pumpkin, recipe, vegetable Tagged With: fudge, Halloween, pumpkin, Suzie the Foodie

Comments

  1. Debra She Who Seeks says

    November 27, 2009 at 9:08 pm

    Mmmmm, fudge. Sounds decadently delicious!

    Reply
  2. Shell says

    November 27, 2009 at 9:13 pm

    I am not a pumpkin lover. This pumpkin fudge looks yummy. Makes me want to try make some.

    Reply
  3. Janice says

    November 27, 2009 at 9:20 pm

    We don’t have much in the way of pumpkin pie over here but this was really interesting especially the making of the marshmallow stuff!

    Reply
  4. Tori says

    November 27, 2009 at 10:28 pm

    That sounds delicious! I’m definitely writing that recipe down so I can try it sometime. It’s cool that you made your own marshmallow creme! The jarred stuff is definitely a help from the sounds of it, though.

    Reply
  5. aliceinparis says

    November 27, 2009 at 11:36 pm

    OMG…I would love this! Looks delicious.
    Btw, I made that Aztec rice/lentil mixture. It was yummy. Added feta and chopped tomato to it when eating.

    Reply
  6. Chow and Chatter says

    November 28, 2009 at 1:11 am

    love this will tweet it

    Reply
  7. Zedral Z says

    November 28, 2009 at 8:58 am

    I miss pumpkin fudge! My mom used to make it for me when I was younger. She’s from Ohio and we used to go to the Pumpkin Show in the fall and get it there too. Yum yum yum. Makes me a little homesick. 🙂

    Reply
  8. tournesol says

    November 28, 2009 at 6:17 pm

    Oh that sounds so good! I love pumpkin everything, pumpkin fudge sounds wonderful.

    Reply
  9. Susan Bryan says

    October 5, 2013 at 8:38 pm

    What size pan does it make? 8X8 or 8X13. It’s hard to tell in the picture. Thanks!

    Reply
    • Suzie Ridler says

      October 6, 2013 at 4:40 pm

      Silly me! That is a 7″ x 11″ casserole dish Susan!

      Reply
  10. Anonymous says

    December 16, 2013 at 5:14 pm

    Is the butterscotch flavor very pronounced ? This looks so yummy, I just dislike butterscotch 🙁

    Reply
  11. Suzie Ridler says

    December 17, 2013 at 8:16 pm

    Anonymous, I remember it tasting more like pumpkin pie spice than butterscotch. Hope that helps!

    Reply

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