Pumpkin Fudge


  • 6 oz unsalted butter cut into pieces
  • 10.5 oz granulated sugar (1.5 cups)
  • 11.25 oz brown sugar (1.5 cups)
  • 2/3 cup half and half or cream
  • 5.33 oz canned pumpkin puree (2/3 cup)
  • 1 TBSP pumpkin pie spice
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 12 ounces white chocolate chips (2 cups)
  • 7 ounces marshmallow cream or fluff (1 standard jar)
  • 3.5 oz chopped toasted pecans (3/4 cup)


  1. Line a 9×13-inch baking pan with aluminum foil and spray the foil with nonstick cooking spray.
  2. Place the butter, sugar, brown sugar, half and half, pumpkin puree, pumpkin pie spice, and salt in a medium heavy-bottomed saucepan over medium heat. Stir while the sugars and butter dissolves When the fudge starts to boil, add a candy thermometer.
  3. Continue to cook the fudge, stirring frequently with a spatula so it doesn’t scorch on the bottom, until it reads 235 degrees Fahrenheit (112 C) on the thermometer.
  4. Once it’s at the proper temperature, remove the pan from the heat and stir in the vanilla extract, white chocolate chips, and marshmallow cream. Stir until the white chocolate pieces are completely melted and the fudge is creamy and thick. Finally, stir in the chopped pecans.
  5. Working quickly, pour the fudge into the prepared pan and smooth it into an even layer. Let it set at room temperature overnight, or in the refrigerator for a few hours.
  6. Once it’s set, take it out of the pan and cut it into small squares. This fudge is best served at room temperature, and it keeps for several weeks in the refrigerator.

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