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Pumpkin Marshmallow & Spice Fudge recipe

Pumpkin Marshmallow & Spice Fudge

This pumpkin marshmallow fudge, perfectlyseasoned with pumpkin pie spice, is definitely one of my favoritefudges, especially for fall and winter holiday sharing and gift-giving.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Pumpkin Marshmallow& Spice Fudge

2 cups granulated sugar
1 cup light brown sugar, firmly packed2 teaspoons pumpkin pie spice
3/4 cup butter (1 1/2 sticks)
2/3 cup heavy or whipping cream*
1/2 cup pumpkin puree
1 (12-ounce) package quality white chocolate chips** (Do notuse imitation)
1 (7-ounce) jar marshmallow creme
1 cup coarsely chopped pecans, toasted or untoasted as desired(optional)
2 teaspoons vanilla extract

  • Using foil, line a 13 x 9-inch bakingpan; set aside. (There is no need to grease the foil.)
  • In heavy 4-quart saucepan, mix togetherboth sugars and pumpkin spice; add the cream, pumpkin puree,stirring until combine; then add the butter and cook over mediumheat, stirring constantly, until mixture comes to full rollingboil; continue cooking, without stirring, until mixture reaches234°F on candy thermometer***, about 7 to 8 minutes, or untila small amount of candy mixture dropped into very cold waterforms a soft ball which flattens when removed from water.
  • Remove from heat and quickly stir in thewhite chocolate chips, marshmallow creme, pecans (if using) andvanilla extract, stirring until the chips and marshmallow cremeare completely melted.
  • Immediately pour into the foil-lined panand spread quickly.
  • Let stand at room temperature until completelycooled and firm, about 2 to 3 hours.
  • Lift fudge from pan, carefully removethe foil and cut into 1-inch squares.

    Makes about 3 pounds or 48 (1-inch) servings.

    *Or substitute with 2/3 cup evaporatedmilk, half-and-half (light cream) or simply use whole or 2% milk,the fudge will be a little less creamy, even so, it is more thanlikely no one will be the wiser, but you.

    **I use (and prefer) NESTL ®TOLL HOUSE® Premier White Morsels. I have used another popular”brand name” of white chocolate chips and was disappointednot only by the inferior taste AND texture, but I had to resortto the use an electric mixer in a vain attempt to coax the chipsto melt completely….an attempt that did not succeed “completely”.Happily the fudge was still pretty good, however, it would havebeen much better had a local grocery store not been out of myfavorite brand.

    ***The bulb of the candy thermometer shouldnot rest on the bottom of saucepan.

    Nutritional Information Per Serving (1/48of recipe): 155.9 calories; 42% calories from fat; 7.9g totalfat; 9.9mg cholesterol; 33.4mg sodium; 67.7mg potassium; 22.6gcarbohydrates; 0.9g fiber; 14.8g sugar; 21.8g net carbs; 0.7gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

    SCK Ep. 1: Pumpkin Fudge

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  • Comments

    1 Comment


    I was making this fudge. And I couldn t decide if I wanted to do caramel swirls or nutella and marshmallow cream.  I thought about asking Chris, but he doesn t really care.  At this point, all sugar pretty much tastes the same to him.

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