Name: Pumpkin Spice Fudge
Prep time: 5 min
Cook time: 15 min
Total time: 80 min
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

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!

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.

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Old Fashioned Fudge Recipes
🥘 Ingredients
🍽 Equipment
🔪 Instructions
💭 Pumpkin Fudge Making Tips
More Fudge Recipes
📖 Recipe
💬 Comments

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

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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.

🔪 Instructions

Step 1:

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

Step 2:

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.
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.
When mixture registers 230 degrees F (soft ball stage) on candy thermometer, remove pan from heat.

Step 3:

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

Step 4:

Beat the fudge mixture until it is very thick and loses some of its gloss.
Quickly pour into a greased eight-inch pan lined with parchment paper or foil. Cool until firm.
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

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..
Using a candy thermometer is highly recommended. They are fairly inexpensive to buy and comes in handy for more than fudge making.
After stirring in the butter and vanilla extract, allow the candy sit to cool to lukewarm (about 110 degrees) before beating.
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.
Let the fudge recipe completely cool before you cut into it. This pumpkin fudge will be a little bit more fragile.
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

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