Pumpkin Pecan Fudge

Pumpkin Pecan Fudge captures the essence of fall with its creamy blend of pumpkin puree, spices, and fresh pecans. At family or holiday get-togethers, it makes a fantastic seasonal gift to send home with guests or to present to your host.

Love it!
Pumpkin Pecan Fudge
  1. 2¾ cups sugar
  2. ⅔ cup (5 oz.) evaporated milk
  3. 2 Tablespoons light corn syrup
  4. ½ cup solid pack pumpkin puree
  5. ¼ teaspoon salt
  6. ½ teaspoon cinnamon
  7. ¼ teaspoon allspice
  8. ¼ teaspoon ginger
  9. ½ cup (1 stick) Challenge Unsalted Butter
  10. ½ cup chopped pecans
  1. 1

    Lightly butter the sides of a heavy 2 to 3-quart saucepan. In it, combine, sugar, milk, corn syrup, pumpkin and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. Then cover the saucepan for 2 or 3 minutes.

  2. 2

    Uncover, clip on candy thermometer and continue to cook over medium heat, stir as little as possible – just enough to keep the pumpkin solids from settling to the bottom of the pan. When mixture registers 235°F on the candy thermometer (soft ball stage), remove from heat. Add spices and butter that has been cut into ½ inch cubes. Do not stir or jar the mixture as butter is added or as the mixture cools.

  3. 3

    When the mixture has cooled to 110°F, beat the mixture until it is very thick and loses some of its gloss. Use an electric mixer on low speed for about 8 minutes or beat vigorously with wooden spoon. Stir in nuts. Pour immediately into buttered 9-inch square pan. Score fudge while warm then cut when firm into about 80 pieces.

Source: Challenge Home Economist


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I made these and can I tell you that they are delicious? It's like a little piece of pumpkin pie! I took them to work and my co-workers ate them up. One of them suggested putting a thin layer of cream cheese frosting on them...hmmm.



sorry while these are good -- way more steps needed than my own recipe and mine is much better!



I made this for the first time as an entry into our local county fair. It was a hit!
The judges liked it and I was awarded a blue ribbon along with a special award. Leftovers have been a hit with family and friends. I'll definately keep this recipe in use!



I found the salted vs unsalted butter advise contradictory, use unsalted butter but then add salt. Why not just use salted butter and drop the salt from the recipe and use salted butter? I could be way off base too, that's why I am asking.



These are great. Just follow the directions carefully. I can't imagine using a wooden spoon to stir, I used my electric mixed for a good 10 minutes to get the consistency right.



80 pieces from a 9 X 9 pan?? Each piece couldn't be more than 1/2" big! Am I wrong?



I am going to make this, today!



@Neeter, a 9"x9" pan should yield 81 pieces if each piece is a 1" square.

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