Best 5 Pumpkin Fudge With Marshmallow Cream Recipes

PUMPKIN FUDGE

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.

CREAMY PUMPKIN FUDGE

Steps:

• In a pan on top of the stove bring the sugar and milk to a boil stirring a couple times.
• Add the pumpkin, cinnamon, nutmeg, cloves, marshmallow creme and butter. Mix well and return to boiling.
• Set your timer and boil for 20 minutes on a medium boil. Be sure to boil the 20 minutes. You can check then with a candy thermometer to see if it is 232 degrees or at the soft ball stage but I never boil less than 20 minutes.
• Stir to make sure it is not burning.
• Once you boil for 20 minutes, remove and add white chocolate chips, vanilla and nuts. (I kind of beat the chips in with a spoon until melted.) Spray a 9 x 9 baking dish and pour the fudge into the dish. Put into refrigerator. Should be able to cut in about two hours.

PEANUT BUTTER FUDGE WITH MARSHMALLOW CREME

Steps:

• Line a 9x13 inch pan with foil or parchment paper.
• In a medium saucepan, combine the sugar, evaporated milk and butter. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme. Pour into the prepared pan and chill until set. Cut into squares and serve.

FANTASY PUMPKIN FUDGE

Steps:

• Mix first 6 ingredients and bring to boil to soft ball stage, about 240°F (about 12 min.).
• Remove from heat and add remaining ingredients.
• Pour into lightly greased 9 inch pan.
• Chill 2 hours.
• Cut into squares.

PUMPKIN FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.