Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.
I first tried p.f in OBX. It was so smooth and creamy and just tasted like pumpkin. This receipe is a good second. Crunch pecans is nice for a change. I did add 2x as much pumpkin and 1-1/2 spice mix but followed exactly otherwise. Took long time to get to 234. All came together and cut nicely into squares several hours later. 8x8 pan makes really thick cubes. Could use a slightly larger pan next time. Took to a party to test on my friends. Got lots of positive feedback from even finicky fudge eaters.
I've tried this recipe twice taking into consideration the different temperatures and humidity and it still didnt turn out right, the first time it didnt set the second time it turned out gritty! i will not be trying this a third time!
This fudge is a big hit with my family. I am a pumpkin pie lover so I had to try this one out. I had all the ingredients ready so that I could work quickly. I am preparing to make a second batch as out of town relatives wanted to try it also. For this 2nd batch I am increasing the canned pumpkin from the 1/2 cup called for to one cup. The pumpkin flavor on the first batch was light to my taste buds. I figure that one whole cup should do the trick. This recipe is definitely a keeper plus pumpkin is an unusual flavor for fudge so I received many comments on it. My fudge set up just right and I noticed that in a couple of days the fudge was more creamy than it was at the beginning. I had no trouble at all with this recipe and I plan on making it again for next year.
Very easy. I used 1 1/2 t of pumpkin spice and 1/2 of the can of pumpkin, and 1 1/2 bags of white chocolate chips. I made 2 batches and one of them I chopped up toasted almonds and sprinkled on the bottom of the pan before pouring in the fudge. Both were very good. Creamy , and a subtle flavor of pumpkin. I also simmered for the 12 minutes from the time it started to bubble. I think cooking it long enough makes the difference in the firmness. Will definitely make this again...
Wouldn't set up for me either...234 is too low a temp for this recipe. I tested my thermometer first to make sure it was accurate...I suspect if you cook it 12 minutes it would probably work ok but would get the temp way over that 234 degrees...when mine didn't set at all, I added another 12 ounces of white chocolate baking bars (the fake stuff), melted, plus about 3 cups of powdered sugar. Added more spices and a bit more pumpkin. Ended up with a 9x12 pan. Tastes great, but that cooking temperature probably should be 250-254.
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