Pumpkin Fudge - Carolina Country

Pumpkin Fudge

4.5/5 rating (2 votes)
Pumpkin Fudge


  • 2 tablespoons butter
  • 2½ cups white sugar
  • ⅔ cup evaporated milk
  • 1 jar (7 ounces) marshmallow cream
  • ¾ cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 bag (12 ounces) white chocolate chips
  • ½ cup walnuts (optional)


  1. Line a 9-by-9-inch pan with aluminum foil; set aside. 

  2. In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

  3. Mix in pumpkin puree and cinnamon. Bring back to a boil. Stir in marshmallow cream and butter. Bring to a rolling boil and cook for 18 minutes, stirring occasionally. 

  4. Remove from heat; add vanilla and white chocolate chips; stir until creamy. Fold in walnuts if desired, saving a few to scatter on top. Pour into prepared pan. Cool, remove from pan and cut into squares. Store in refrigerator.

Recipe courtesy of

Lisa Jane Brown of Siloam, a member of Surry-Yadkin EMC

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4.5/5 rating (2 votes)

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