Creamy Pumpkin Fudge Recipes

CREAMY PUMPKIN FUDGE

Steps:

• In a pan on top of the stove bring the sugar and milk to a boil stirring a couple times.
• Add the pumpkin, cinnamon, nutmeg, cloves, marshmallow creme and butter. Mix well and return to boiling.
• Set your timer and boil for 20 minutes on a medium boil. Be sure to boil the 20 minutes. You can check then with a candy thermometer to see if it is 232 degrees or at the soft ball stage but I never boil less than 20 minutes.
• Stir to make sure it is not burning.
• Once you boil for 20 minutes, remove and add white chocolate chips, vanilla and nuts. (I kind of beat the chips in with a spoon until melted.) Spray a 9 x 9 baking dish and pour the fudge into the dish. Put into refrigerator. Should be able to cut in about two hours.

PUMPKIN FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

PUMPKIN FUDGE

Steps:

• Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
• In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
• Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
• Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

CREAMY PUMPKIN FUDGE

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.

CREAMY PUMPKIN PIE FUDGE

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)

BUTTERSCOTCH PUMPKIN FUDGE

Steps:

• Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.