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Creamy Pumpkin Fudge

This Creamy Pumpkin Fudge recipe is one you'll want to make over and over again.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Fudge


  • 2 1/4 cups white sugar
  • 2/3 cup evaporated milk I always use the evaporated milk because I think it makes the fudge creamier and better. I have not tried it with plain milk.
  • 1 cup 100% pumpkin I use the canned pumpkin and have never tried it with any other kind
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup marshmallow creme
  • 2 tablespoons butter or margarine
  • 1 1/2 cups white chocolate chips
  • 1 teaspoon vanilla extract
  • 1 cup nuts of your choice Optional


  • 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.


If it gets so hot it is spewing out of the pot onto you it is boiling too high. If it is sticking it is boiling too high.