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PUMPKIN FUDGE

2 c. sugar

2 tbsp. pumpkin

1/4 tsp. cornstarch

1/4 tsp. pumpkin pie spice

1/2 c. carnation milk

1/2 tsp. vanilla

Cook together sugar, pumpkin, cornstarch, spice and Carnation milk until it forms a soft ball when dropped in cold water. Add vanilla and cool. Beat until creamy. Pour into a buttered plate and cut into small squares when nearly cool.

OR

PUMPKIN FUDGE

3 c. sugar

1 c. milk

3 tbsp. corn syrup

1/2 c. pumpkin

1/4 tsp. salt

1 tsp. pumpkin pie spice

1 1/2 tsp. vanilla

1/2 c. butter

1/2 c. chopped nuts

Combine sugar, milk, corn syrup, pumpkin and salt in large 3 quart saucepan; mix thoroughly. Bring to bubbly boil on high heat stirring constantly. Reduce heat to medium and continue to boil mixture without stirring until it reaches 232 degrees or until a small amount forms a soft ball in cold water. Remove from heat and stir in spice and vanilla and butter and nuts. Let cool until lukewarm, 110 degrees. Beat mixture until it becomes very thick and loses some of its gloss. Quickly pour into a buttered 8" square pan. When firm, cut into squares.

OR

SPICED PUMPKIN FUDGE

3 c. sugar

1 tsp. pumpkin pie spice

1 (12 oz.) pkg. butterscotch morsels

1/4 c. butter

1 (7 oz.) jar marshmallow creme

2/3 c. evaporated milk

1 c. chopped almonds

1 tsp. vanilla

1/2 c. solid pack pumpkin

In heavy saucepan, combine sugar, butter, milk, pumpkin spice. Bring to boil, stirring constantly. Boil over medium heat, stirring constantly until it reaches 234 degrees on candy thermometer, about 10 minutes. Remove from heat. Stir in butterscotch chips. Add marshmallow creme, nuts, vanilla; mix well until blended. Quickly pour into greased 9"x13" pan. Cool at room temperature.

OR

PUMPKIN FUDGE

2 c. sugar

1/2 c. milk

1/4 c. pumpkin

1/4 tsp. spice

1 stick butter

Mix in large pan. Cook to firm ball stage (236 degrees). Remove from heat and add following ingredients: 8 oz. white chocolate 1/2 tsp. vanilla

Beat until firm enough to pour into buttered pan

JM

Pumpkin Fudge

Submitted by: Ginger

Rated: 4 out of 5 by 72 members Yields: 36 servings

"Using the same method as is used in making traditional fudge, pumpkin is substituted for chocolate in this seasonal recipe for a corn syrup based treat."

INGREDIENTS:

3 cups white sugar

1 cup milk

3 tablespoons light corn syrup

1/2 cup pumpkin puree

1/4 teaspoon salt

1 teaspoon pumpkin pie spice

1 1/2 teaspoons vanilla extract

1/2 cup butter

1/2 cup chopped walnuts

(optional)

DIRECTIONS:

1. Butter or grease one 8x8 inch pan.

2. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.

3. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).

4. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

There are more recipes in the side bar on this site. Blessed Samhain to you & yours!

Pumpkin Fudge 5 dozen squares a million hour 30 min. prep time 2 cups sugar a million cup firmly packed brown sugar 3/4 cup butter 2/3 cup evaporated milk a million/2 cup canned pumpkin 2 teaspoons pumpkin pie spice a million (12 ounce) equipment white chocolate chips a million (7 ounce) jar marshmallow creme a million cup chopped nuts a million a million/2 teaspoons vanilla In a heavy saucepan, integrate the 1st 6 factors; warmth over medium warmth till sugar dissolves, stirring many times. proceed heating till combination starts off to boil, stirring continuously. proceed boiling till candy thermometer reaches mushy-ball degree(234-243 stages). get rid of pan from warmth; stir in chocolate chips till melted. upload in ultimate factors; stir to combination nicely. Pour right into a buttered 13x9 inch baking pan; cool to room temperature. decrease into squares; save interior the fridge in an air-tight field.

I just looked quick using http://recipestoolbar.com/ and it took about 15 seconds to find pumpkin fudge recipes.

You have to install the toolbar but it is free/safe and instantly puts any related recipe in existence right there and can be used to narrow down and find specific recipes. My cousin who is a chef told me about it.

BTW...next time you have a recipe question you won't have to wait for answers or to find the exact recipe you want. Huge time saver..it will give you lots of ideas and options as well. Good luck! Hope that answer helps

This site never ceases to amaze me and its really educational - so much you can learn from the questions of other people around the world - I have never made or tasted pumpkin fudge but found you a recipe that is supposed to be ultra easy - enjoy!

And Happy Halloween for all of those whose custom it is to celebrate

2 tablespoons butter

2 1/2 cups white sugar

2/3 cup evaporated milk

1 cup white chocolate chips

7 ounces marshmallow creme

3/4 cup canned pumpkin

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

DIRECTIONS

Line a 9x9 inch pan with aluminum foil, 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. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.