These sweet little pumpkin fudge squares feature canned pumpkin, white chocolate, and marshmallow creme.

Mary McClure, Barboursville, West Virginia
Recipe by Southern Living

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Read the full recipe after the video.

Recipe Summary

prep:
10 mins
cook:
15 mins
stand:
2 hrs
total:
2 hrs 25 mins
Yield:
Makes about 3 pounds
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.