When it comes to holiday food gifts, fudge is one of our tried-and-true favorites, sitting in the ranks of bourbon balls and pecan pralines. Sometimes smooth and creamy, sometimes marbled or pecan-studded, this treat makes the most of its few ingredients and never-ending array of flavor options. Our favorite fall-tastic variation? Pumpkin fudge.
This recipe proves that not all fudge recipes have to be deep, dark chocolate. (We even have a Red Velvet Fudge recipe, perfect for a Valentine’s Day surprise!) This pumpkin fudge recipe is an oldie, but a goodie. Southern Living reader, Mary McClure of Barboursville, West Virginia, submitted it over 15 years ago for our October issue. The secret to her squares undeniably lies in the sweet ingredient list of canned pumpkin, white chocolate, pumpkin pie spice, chopped pecans, and—of course—marshmallow fluff. When everything’s mixed and dished, these to-die-for fudgy bites turn out tasting as festive as their pumpkin-orange hue.
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
How to Make It
Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.