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    Home » Dessert Recipes

    Pumpkin Spice Fudge - Old Fashioned Fudge Recipe

    Published: Sep 10, 2012 Last updated: Sep 20, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    This Pumpkin Spice Fudge is made with 100% real pumpkin, cooked the old-fashioned way with no marshmallow cream or chips of any kind! This fudge has pumpkin pie flavor in candy form that is bound to please both the pumpkin and fudge lovers!
    Pumpkin Spice Fudge
    pinnable image for pumpkin spice fudge recipe

    This Pumpkin Spice Fudge recipe is made with 100% real pumpkin and is an old fashioned fudge recipe made with with no marshmallow cream or chips of any kind!

    This fudge recipe has pumpkin pie flavor in candy form that is bound to please both the pumpkin and fudge lovers! It is perfect for adding to the holiday dessert tables and to add to gift baskets.

    Jump to:
    • Old Fashioned Fudge Recipes
    • 🥘 Ingredients
    • 🍽 Equipment
    • 🔪 Instructions
    • 💭 Pumpkin Fudge Making Tips
    • More Fudge Recipes
    • 📖 Recipe
    • 💬 Comments
    Pumpkin Spice Fudge
    Pumpkin Fudge in the saucepan with a candy thermometer in the fudge mixture.

    Old Fashioned Fudge Recipes

    I consider this Pumpkin Spice Fudge recipe and old fashioned boiled fudge. Old fashioned fudge means the recipe uses granulated sugar, butter, milk, and flavorings. It is boiled to the soft boil stage, then is beaten with a wooden spoon until no longer glossy.

    This Pumpkin Fudge has a different texture than fudge made with marshmallow cream. It is toothsome, but still creamy and holds up well. To me, making a good old fashioned fudge recipe is a language of love. It takes a bit of arm work, but worth the smiles!

    Pumpkin Spice Fudge mixture boiling in the saucepan with the candy thermometer in the mixture.
    Pumpkin Fudge boiling its way to the soft ball stage.

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    Granulated sugar adds sweetness, flavor, and body to the pumpkin fudge.

    Unsalted butter is used to keep the sugar from crystalizing. It also adds great flavor to the fudge.

    Whole milk is what adds moisture to the recipe and with the butter aids in breaking down the sugar molecules.

    Light corn syrup helps add a silky and creamy texture to the fudge recipe

    Pumpkin puree, pure canned pumpkin, not pumpkin pie filling.

    Pumpkin pie spice, you can use pre-made spice, or make your own pumpkin pie spice.

    Vanilla extract is added for its flavor. It also aids in bringing out the flavor of the other ingredients.

    Salt is added to enhance the flavor or the pumpkin fudge.

    Chunked butter sitting on the butter wrapper.
    Chunks of butter and pure vanilla extract add and enhance the flavor of the fudge.

    🍽 Equipment

    A good sized saucepan that is equipped to hold the pumpkin fudge when it is boiling. A 4-quart saucepan like this one works well.

    Candy Thermometer to gauge when the candy has reached soft boil stage.

    One 8x8 cake dish.

    Parchment paper or foil for lining the dish.

    Large knife for easy cutting of the pumpkin fudge.

    Pumpkin Spice Fudge
    This is what your fudge should look like when you're looking to have it "lose its gloss". It will start to thicken and not be shiny like it was after removing it from the stove.

    🔪 Instructions

    Step 1:

    1. Line an 8x8 pan with tinfoil. Spray foil with cooking spray and set aside.

    Step 2:

    1. In a 3-quart saucepan, mix together the sugar, milk, corn syrup, pumpkin, pumpkin pie spice, and salt. Bring the mixture to a boil over high heat, stirring constantly.
    2. Reduce the heat to medium and continue boiling. Do not stir. Watch carefully that the mixture does not boil over the top of the pot.
    3. When mixture registers 230 degrees F (soft ball stage) on candy thermometer, remove pan from heat.

    Step 3:

    1. Stir the vanilla and butter into the fudge mixture. Cool to lukewarm (110 degrees F on candy thermometer).

    Step 4:

    1. Beat the fudge mixture until it is very thick and loses some of its gloss.
    2. Quickly pour into a greased eight-inch pan lined with parchment paper or foil. Cool until firm.
    3. Lift the cooled fudge out of the pan using parchment paper or foil as handles and cut into 36 squares.  
    Camera shot of Pumpkin Spice Fudge with frankenstein treat boxes blurred in the background.

    💭 Pumpkin Fudge Making Tips

    1. Whisk the ingredients that will be cooked on the stove together really well before turning on your heat. This is to ensure the pumpkin is completely incorporated into the sugar mixture..
    2. Using a candy thermometer is highly recommended. They are fairly inexpensive to buy and comes in handy for more than fudge making.
    3. After stirring in the butter and vanilla extract, allow the candy sit to cool to lukewarm (about 110 degrees) before beating.
    4. As soon as the candy starts looking "dull" or "loses its gloss" pour it into the prepared dish! If you wait, your fudge can harden faster than you can pour it.
    5. Let the fudge recipe completely cool before you cut into it. This pumpkin fudge will be a little bit more fragile.
    6. Last, but not least: Send photos of your pumpkin fudge to the ones you love - whether or not you're going to mail (or hand deliver) it to them. This is just so they can respond with "Oh YUMMY!"
    Cooled candy removed from the dish and cut into strips.

    More Fudge Recipes

    • Easy Chocolate Fudge with Irish Cream
    • Nanny's Brown Sugar Fudge
    • The BEST Creamy Peanut Butter Fudge!
    • Maple Sugar Candy
    • Cookie Butter Fudge
    • Eggnog Fudge
    Cut pieces of fudge stacked on a green marble board.

    *If you made this Pumpkin Spice Fudge recipe, please give it a star rating*

    📖 Recipe

    Pumpkin Spice Fudge

    Pumpkin Spice Fudge

    Shelby Law Ruttan
    This Pumpkin Spice Fudge is made with 100% real pumpkin, cooked the old-fashioned way with no marshmallow cream or chips of any kind! This fudge has pumpkin pie flavor in candy form that is bound to please both the pumpkin and fudge lovers!
    5 from 4 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 5 mins
    Cook Time 15 mins
    Additional Time 1 hr
    Total Time 1 hr 20 mins
    Course Desserts
    Cuisine American
    Servings 36 pieces
    Calories 87 kcal

    As an Amazon Associate I earn from qualifying purchases.

    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 teaspoons vanilla extract

    Instructions
     

    • Line an 8x8 pan with tinfoil. 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 degrees F (soft ball stage) on candy thermometer, remove pan from heat. Stir vanilla and butter. Cool to lukewarm (110 degrees F 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.  

    Notes

    Cooking times are approximate. Please use your candy thermometer to gauge when fudge is cooked to correct stage.
     

    Nutrition

    Serving: 1pieceCalories: 87kcalCarbohydrates: 19gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 21mgPotassium: 17mgFiber: 1gSugar: 19gVitamin A: 580IUVitamin C: 1mgCalcium: 10mgIron: 1mg
    Keyword Old-Fashioned Fudge, Pumpkin Fudge, Pumpkin Spice Fudge
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Alas

      August 03, 2022 at 10:16 am

      Hello! Is the corn syrup absolutely necessary in the recipe, or can I just go ahead and do without, without adjusting ingredient amounts?

      Reply
      • Shelby Law Ruttan

        August 04, 2022 at 7:33 am

        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.

        Reply
    2. ajcabuang04

      September 13, 2012 at 6:56 pm

      This screams fall!! Looks super delicious! Also, the brownie biscotti is something I want to try soon! I'm definitely in a brownie mode! 🙂

      Reply
    3. teresa

      September 11, 2012 at 8:46 pm

      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!

      Reply
      • honeyb

        September 12, 2012 at 9:59 am

        Thank you Teresa! I'm on my way to check out your post 🙂

        Reply
    4. bellini

      September 11, 2012 at 2:18 pm

      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!!

      Reply
      • honeyb

        September 12, 2012 at 10:03 am

        🙂 Its something how we gave grown Val!

        Reply
    5. Leslie

      September 10, 2012 at 12:50 pm

      that is soooo funny! My most embarrassing food moment....when I caught robe on fire cooking thanksgiving dinner! Yeah.

      Reply
      • honeyb

        September 12, 2012 at 10:00 am

        Ouch Leslie! That is a bit scary!

        Reply
    6. Lana @ Never Enough Thyme

      September 10, 2012 at 11:50 am

      This looks absolutely delicious, Shelby! I'm definitely going to add it to my candy recipes.

      Reply
      • honeyb

        September 12, 2012 at 10:04 am

        Thank you Lana!

        Reply
    7. Pegasuslegend

      September 10, 2012 at 11:05 am

      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!

      Reply
      • honeyb

        September 12, 2012 at 10:02 am

        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.

        Reply
    8. The Mom Chef

      September 10, 2012 at 10:26 am

      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.

      Reply
      • honeyb

        September 12, 2012 at 10:02 am

        Thank you 🙂

        Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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