Indulge your sweet tooth with the lusciousness of meltaway pumpkin pie fudge, a delectable treat that captures the essence of fall's harvest in every bite. Embark on a culinary adventure as we explore the perfect recipe for this creamy, melt-in-your-mouth confection, blending the rich flavors of pumpkin, warm spices, and a touch of caramel into a symphony of taste. Prepare to be enchanted by the velvety smoothness and irresistible charm of this autumnal delight as you discover the secrets to crafting the ultimate meltaway pumpkin pie fudge.
Check out the recipes below so you can choose the best recipe for yourself!
EASY PUMPKIN PIE FUDGE
Soft, creamy fudge with all the flavors of your favorite pumpkin pie. A sweet way to usher in fall.
Provided by Amanda Formaro
Categories Desserts
Time 3h30m
Number Of Ingredients 9
Steps:
- Line a 9×9 baking dish with aluminum foil so that there's extra hanging over all four edges to use as handles. Lightly coat foil with cooking spray.
- Melt butter over medium heat in a medium saucepan. Stir in the sugar, milk, pumpkin, corn syrup, and pumpkin pie spice and increase heat to medium-high.
- Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring frequently, until a candy thermometer reads 235 degrees F (soft-ball stage). This can take anywhere from 10-20 minutes depending on your interpretation of "medium-high" heat.
- Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended.
- Pour hot fudge mixture into the prepared pan. Let stand 2 hours or until completely cool.
- Refrigerate for one hour before cutting fudge into squares.
Nutrition Facts : ServingSize 1 square, Calories 94 kcal, Carbohydrate 16 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 7 mg, Fiber 1 g, Sugar 15 g
PUMPKIN PIE FUDGE
Pumpkin Pie Fudge has a smooth, creamy texture and a warm pumpkin spice flavor. A delicious and easy make-ahead dessert for Halloween, Thanksgiving and the holidays.
Provided by Christi
Categories Dessert
Yield 1 pan
Number Of Ingredients 6
Steps:
- First, line an 8×8 pan with foil and spray it with non-stick cooking spray.
- Combine all of the ingredients, except for the white chocolate chips and butter, in a medium saucepan. Over medium heat, bring just to a boil while you are stirring constantly. This will take about 5 minutes. Remove from heat and stir in the white chocolate chips and butter until the mixture is completely melted, smooth and creamy.
- Once you have your smooth and creamy chocolate mixture, Pour into the prepared pan and spread. Cover and refrigerate overnight or until the fudge is completely set.
- Once the fudge is set, use the foil to lift it out of the pan and then peel off the foil. Using a sharp knife, cut the fudge into 1-inch squares. To store, refrigerate in an airtight container for up to 2 weeks. You can also freeze it in an airtight container.
PUMPKIN FUDGE
Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.
Provided by Cathy
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 49.5 g, Cholesterol 9.2 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 70.9 mg, Sugar 44.8 g
PUMPKIN PIE FUDGE
Make and share this Pumpkin Pie Fudge recipe from Food.com.
Provided by ame2sky
Categories Candy
Time 30m
Yield 2 pounds candy, 100 serving(s)
Number Of Ingredients 10
Steps:
- LINE bottom of 13 x 9-inch baking pan with parchment paper.
- COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan.
- Bring to a full rolling boil over medium heat, stirring constantly.
- Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees to 240 degrees F (soft-ball stage). If you don't have a thermometer you can check using a clear glass with cold water and by dropping some of the mixture into the glass. A soft ball will form that flattens out when you remove it from the water.
- QUICKLY STIR in morsels/chips, marshmallow crème, and vanilla extract.
- Stir vigoriously for 1 minute or until morsels and crème are melted.
- Immediately pour into prepared pan.
- Let stand on wire rack for 2 hours or until completely cooled.
- Refrigerate tightly covered.
- To serve, cut into 1-inch pieces.
Nutrition Facts : Calories 59.5, Fat 2.3, SaturatedFat 1.4, Cholesterol 4.7, Sodium 18.6, Carbohydrate 9.6, Sugar 8.7, Protein 0.3
MELTAWAY PUMPKIN PIE FUDGE
Make and share this Meltaway Pumpkin Pie Fudge recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Candy
Time 20m
Yield 1 pan, 10 serving(s)
Number Of Ingredients 12
Steps:
- Butter an 8x8 baking pan and set aside.
- In a saucepan, combine the sugars, butter, condensed milk, pumpkin, and spices.
- Heat until all the ingredients are combined and begin to boil. Stirring constantly, allow the mixture to boil for about 10 minutes or until is reaches 234 degrees on a candy thermometer.
- Remove from heat and quickly stir in the white chocolate chips, marshmallow crème, and vanilla until all ingredients are fully combined and the chips are melted.
- Immediately pour the fudge into your prepared baking dish and let sit on a wire rack for at least 2 hours to cool and store in your refrigerator.
- Cut the fudge into squares and enjoy the pieces as they melt in your mouth.
Nutrition Facts : Calories 679.6, Fat 26.6, SaturatedFat 16.5, Cholesterol 50.7, Sodium 230.2, Carbohydrate 109.8, Fiber 0.6, Sugar 102.2, Protein 4.1
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree will give your fudge a richer flavor than canned pumpkin puree. To make your own pumpkin puree, simply roast a pumpkin until it is soft, then scoop out the flesh and puree it in a food processor.
- Don't overcook the fudge. Fudge is done cooking when it has reached a temperature of 234 degrees Fahrenheit. If you overcook it, it will become grainy and crumbly.
- Let the fudge cool completely before cutting it. This will help to prevent the fudge from crumbling.
- Store the fudge in an airtight container at room temperature. Fudge will keep for up to two weeks at room temperature.
Conclusion:
This melt-away pumpkin pie fudge is a delicious and easy-to-make treat that is perfect for fall gatherings. With its creamy texture, rich pumpkin flavor, and hint of spice, this fudge is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat to make, give this melt-away pumpkin pie fudge a try. You won't be disappointed!
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