Easy Pumpkin Fudge made with pumpkin, cinnamon chips, marshmallow creme and a few other basic ingredients. One of our favorite fall candy recipes!
Pumpkin Fudge is absolutely amazing! When I first came across this recipe, I was intrigued because I couldn’t really imagine what this would taste like -I had never even thought about having fudge that tasted like pumpkin! Now that I’ve made it, I can’t believe that I went so many years without it! We just can’t get enough of it…it has the consistency of fudge, yet it almost tastes like caramel with an amazing pumpkin flavor. And the cinnamon in there just makes it all taste just like fall!
Sometimes it is hard to find the cinnamon chips at the store, so I have experimented and found that the results are nearly identical if you use the pumpkin spice baking chips or vanilla chips. Just make sure that you add some extra cinnamon if you use one of these substitutes to make sure that you get all of that yummy cinnamon flavor! You have got to try this recipe!
Ingredients in Easy Pumpkin Fudge
Sugar – can’t make fudge without sugar!
Butter – Use real butter, not margarine for the best results.
Evaporated milk – All you need is one of the small 5 ounce cans.
Pumpkin – Make sure to use pure pumpkin puree, not pumpkin pie filling. Can also make your own pumpkin puree using a fresh pumpkin.
Cinnamon chips – You can use a 10 ounce package of cinnamon chips. These used to be really easy to find at the grocery store (usually Hershey brand), but I’ve had a really hard time finding them the last couple of years. Because of this, I’ve adapted the recipe by using a 10 ounce package of pumpkin spice chips along with some cinnamon OR you can use a package of vanilla chips and add some cinnamon. Both of these swaps taste nearly identical to the original recipe. And if you find cinnamon chips anywhere, let me know!
Marshmallow creme – Comes in a jar that can be found in the baking aisle near the marshmallows. Adds the perfect consistency to the fudge.
How to make Easy Pumpkin Fudge
Line a 9X13 pan with buttered foil. (I like to butter the foil before placing it in the pan.)
In a heavy saucepan, combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium-low and continue to boil at a moderate rate, stirring frequently, until a candy thermometer reaches 234° F (soft-ball stage). This will probably take about 15-20 minutes, so you may want to grab a book while you’re waiting!
Remove the saucepan from heat and stir in the cinnamon chips until completely melted. Add the marshmallow creme and stir until melted and smooth.
Pour the mixture into the prepared pan and let it cool for about 2-3 hours until well cooled. Pull the foil out of the pan to cut into squares.
EASY PUMPKIN FUDGE
Easy Pumpkin Fudge made with pumpkin, cinnamon chips, marshmallow creme and a few other basic ingredients. One of our favorite fall candy recipes!
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Servings: 48
Ingredients
- 3 cups sugar
- 3/4 cup butter
- 5 oz can evaporated milk
- 1/2 cup canned pumpkin
- 10 oz pkg cinnamon chips OR 10 oz pkg pumpkin spice chips + 2 tsp cinnamon OR 10 oz pkg vanilla chips + 2 tsp cinnamon
- 7 oz jar marshmallow creme
Instructions
-
Line a 9X13 pan with buttered foil or parchment paper. (I like to butter the foil before placing it in the pan.)
-
In a heavy saucepan, combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium-low and continue to boil at a moderate rate, stirring frequently, until a candy thermometer reaches 234 degrees (soft-ball stage). This will probably take about 15-20 minutes, so you may want to grab a book while you’re waiting!
-
Remove the saucepan from heat and stir in the cinnamon chips until completely melted. Add the marshmallow creme and stir until melted and smooth. Pour the mixture into the prepared pan and let it cool for about 2-3 hours until well cooled. Pull the foil out of the pan to cut into squares. Enjoy!
What type of candy thermometer to use while making fudge?
Using a candy thermometer is very helpful and usually necessary for making fudge or other candy recipes. I like to use a digital thermometer like this one. This type of thermometer is one of my go-to kitchen essentials. I use it for candy, bread, meat…it works for everything and because it’s digital, you don’t have to squint or guess if you are at the right temperature!
How do you keep fudge from sticking to the pan?
The best method for preventing your candy from sticking to the pan is to line the pan with buttered foil or parchment paper.
If you have a stick of butter that is slightly softened, it is really easy to peel the paper from one end and just rub the exposed end all over the foil before placing it into the pan. If you are using butter from a tub, put a disposable plastic sandwich bag over your hand and dip your fingers in the butter. Spread all over the foil before adding to the pan.
Another advantage of lining the pan with foil or parchment paper is that you can just remove the foil from the pan once the fudge has set and it is super easy to cut the fudge into perfect squares without having to work around the edges of the pan!
Easy Pumpkin Fudge made with pumpkin, cinnamon chips, marshmallow creme and a few other basic ingredients. One of our favorite fall candy recipes!
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