This easy old fashioned pumpkin spice fudge recipe is made with 100% real pumpkin and cooked on the stovetop, with no white chocolate, no marshmallow cream, and no chips of any kind.
I first tried pumpkin fudge while visiting my son, and we both fell in love with it. So I created my own recipe to make at home. It tastes like pumpkin pie in candy form, and it's a great one for holiday dessert tables and gift baskets.
Quick Overview:
- Made without white chocolate, marshmallow cream, or chips.
- Boiled and beaten with a wooden spoon, the old fashioned way.
- Toothsome but still creamy, and it holds up well.
Jump to:
What Makes This Old Fashioned Fudge
I consider this pumpkin spice fudge an old fashioned boiled fudge. Old fashioned fudge means the recipe uses granulated sugar, butter, milk, and flavorings. It's boiled to the soft ball stage, then beaten with a wooden spoon until it loses its gloss.
It has a different texture than fudge made with marshmallow cream. To me, making a good old fashioned fudge is a language of love. It takes a bit of arm work, but it's worth the smiles.
What Goes Into This Fudge
Granulated sugar: Adds sweetness and body.
Unsalted butter: Keeps the sugar from crystalizing and adds great flavor.
Whole milk: Adds moisture, and along with the butter, helps break down the sugar molecules.
Light corn syrup: Adds a silky, creamy texture.
Pumpkin puree: Pure canned pumpkin, not pumpkin pie filling.
Pumpkin pie spice: Can be premade or you can make your own.
Vanilla extract and salt: Helps bring out the flavor of everything else.
How to Make Pumpkin Spice Fudge
Line an 8x8 pan with foil or parchment paper and spray it with cooking spray. Mix the sugar, milk, corn syrup, pumpkin pie spice, and salt together in a saucepan. Bring it to a boil over high heat, stirring the whole time.
Once it's boiling, turn the heat down to medium and stop stirring. Watch it closely, because it can climb the pot and boil over if your heat is a little too high.
Cook it until the candy thermometer reads 230℉ (soft ball stage), then take it off the heat. Stir in the butter and vanilla and let it cool to lukewarm, about 110℉.
Beat the fudge with a wooden spoon until it's very thick and loses some of its gloss. Pour it into the pan quickly, let it cool until firm, then lift it out with the foil and cut it into 36 squares.
Pumpkin Fudge Making Tips
- Whisk the sugar, milk, corn syrup, pumpkin, and spices together well before turning on the heat, so the pumpkin is fully incorporated.
- No candy thermometer? Drop a spoonful of the hot mixture into cold water. If it forms a soft ball that flattens when you take it out, it's ready.
- Let the fudge cool completely before cutting. It's a bit more fragile than other fudges.
- Want to change it up? Stir in chopped nuts, or top it with candy corn or mini marshmallows before it sets.
- Send photos of your fudge to the ones you love so they can tell you "Oh YUMMY!"
Storage
Pumpkin fudge will keep at room temperature for up to 4 days, or in the refrigerator for up to 2 weeks. Because the pumpkin puree adds extra moisture, I recommend refrigerating it from the start.
You May Be Wondering
Yes. This recipe has no marshmallow cream, white chocolate, or chips of any kind.
A grainy texture usually means the sugar didn't fully dissolve, the fudge was stirred while it cooled, or it was cooked past the soft ball stage.
Cook it a little longer for a firmer set. If it ends up too firm, stir in a little cold milk to loosen it back up.
Corn syrup keeps the sugar from crystallizing, so it's there for a reason. If you need to substitute it, Golden Syrup is the best choice.
Did you make this pumpkin fudge recipee? I'd love to hear how it turned out. Leave a comment and rating below, and if you snap a photo, tag me on Instagram @grumpyshoneybunch so I can see it!
📖 Recipe
Pumpkin Spice Fudge
Equipment
- Heavy bottomed saucepan
- 8x8 Cake Dish
- Parchment Paper , or foil
- Large knife
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Ingredients
- 3 cups sugar
- 1 cup milk
- 3 tablespoons light corn syrup
- ½ cup pumpkin puree
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Line an 8x8 pan with parchment paper or foil. Spray foil with cooking spray and set aside.
- In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin, pumpkin pie spice, and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir. Watch carefully as mixture may come to the top of pot, it will eventually go down however, if your heat is a little too high, it could boil over.
- When mixture registers 230℉(soft ball stage) on candy thermometer, remove pan from heat. Stir vanilla and butter. Cool to lukewarm (110℉ on candy thermometer).
- Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm, lift fudge out of pan using foil as handles and cut into 36 squares.
Elizabeth LaBaire says
pumpkin fudge came out like brown sugar texture. I followed directions to the T, so disappointed 😥 !!!
Shelby Law Ruttan says
Hi Elisabeth, fudge can be very tricky sometimes. When your fudge texture is grainy, it could be because the sugar did not fully dissolve, was stirred during the cooling process, or was overcooked past the soft ball stage. I hope this helps for your next fudge experience. Shelby
William W Stanley says
How would you go about making it a little stiffer and more chalky. My Grandma made and error once in fudge she was making and iot came out chalky and harder than traditional fudge. She was going to throw it out buy I tried a piece of it and loved it! I took it home with me and I have loved chalky fudge ever since!
Shelby Law Ruttan says
Hi William, if you want a firmer fudge, just cook it a little longer. Fudge is tricky and this pumpkin fudge has a bit more moisture due to the pumpkin. So my guess would be a longer cooking time and if it gets too firm, stir in a little cold milk to loosen it up a bit.
Alas says
Hello! Is the corn syrup absolutely necessary in the recipe, or can I just go ahead and do without, without adjusting ingredient amounts?
Shelby Law Ruttan says
Corn syrup is used in fudge recipes to prevent sugar crystallization which is needed in this recipe. If you must substitute, the best choice would be Golden Syrup.
ajcabuang04 says
This screams fall!! Looks super delicious! Also, the brownie biscotti is something I want to try soon! I'm definitely in a brownie mode! 🙂
teresa says
oh my goodness, what a gorgeous spin on fudge! bring on pumpkin treats!
i posted your cheeseburger pizza on my blog, it was so delicious. love your recipes!
honeyb says
Thank you Teresa! I'm on my way to check out your post 🙂
bellini says
I talk about the very first meal I made for company in my new home being store bought meat pies, canned carrots and canned potatoes. I do remember thinking it was delicious!As for the fudge it really is so festive!!
honeyb says
🙂 Its something how we gave grown Val!
Leslie says
that is soooo funny! My most embarrassing food moment....when I caught robe on fire cooking thanksgiving dinner! Yeah.
honeyb says
Ouch Leslie! That is a bit scary!
Lana @ Never Enough Thyme says
This looks absolutely delicious, Shelby! I'm definitely going to add it to my candy recipes.
honeyb says
Thank you Lana!
Pegasuslegend says
Sounds wonderful I was hoping you would post this one! After I read you were eating some.. My hubby would love this too. Guess its going to go on the Christmas list and hope I can find the time 🙂 thanks for posting it!
honeyb says
Claudia, you should definitely try it! Everyone who had any of it (I took this to work and gave some to a friend) LOVED it.
The Mom Chef says
I'm loving seeing the pumpkin recipes that are showing up along with the cooler temps! I can't say I've hidden a flopped dish in a closet, but I have had an epic fail or three in my day for sure. It looks like you've more than made up for yours with this fudge.
honeyb says
Thank you 🙂