Pumpkin Walnut Fudge

Yes, yes…we all know how wonderful pumpkin pie is, and pumpkin bread, and pumpkin muffins. And of course, when you add bacon to pumpkin you are pretty much on an express train to heaven.

But up until now, I had not tasted true pumpkin nirvana, and now I have, and its name is Pumpkin Walnut Fudge. Let me start by saying that this recipe calls for 12 ounces of white chocolate, and an Entire Jar of marshmallow creme, which us regular folks know as Fluff. So if you are looking for the health food blog, you are in the wrong place. But oh, mama…it does taste good.This recipe is adapted from one I found on Recipe Girl, who sounds like someone I would love to hang out with, just from her name alone…and she has some rocking great recipes on her site…check out her link on my blogroll. Anyway, the only significant change I made to her fabulous recipe was to add about a cup of chopped walnuts, which I both stirred in and sprinkled on to the top. This recipe does involve a candy thermometer, which always slightly terrifies me, but honestly, it was a snap. Get one of those ones that clips on to the side of your pot and you are all set.

So there you go, Pumpkin Walnut Fudge…it’s only three short hours away, and two of those hours are cooling time. It is your civic Halloween responsibility to make some. Recipe below — thanks again, Recipe Girl!

PUMPKIN WALNUT FUDGE, adapted from Recipe Girl 
Pumpkin Walnut Fudge
  • 3 cups granulated sugar
  • ¾ cup melted butter
  • ⅔ cup evaporated milk
  • ½ cup canned pure pumpkin
  • 2 Tbs corn syrup
  • 1 tsp pumpkin pie spice
  • 12 oz package white chocolate morsels
  • 7 oz jar marshmallow crème
  • 1 cup chopped walnuts, plus another ½ cup for sprinkling on top
  • 1 tsp vanilla extract
  1. Line 9″ square pan with aluminum foil. Spray with nonstick spray.
  2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
  3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.
  4. Pour into prepared pan. Sprinkle remaining walnuts on top and press down slightly. Let stand 2 hours or until completely cool; cut fudge into squares.


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  1. Jenna says

    I don't know why but every time I make this it ends up burning the bottom of my pan and it has to soak for at least a week. I don't think a 3 qt pan is the right size either because it's almost boiling over to the top of the pan. We let it get to 234 this time too but it doesn't look like your picture at all. :( It looks like burnt pumpkin fudge and that isn't good eats. Do you have any recommendations?

  2. Kate Morgan Jackson says

    Hi Jenna – oh dear! I use a super heavy pan for this, which gives me some buffer between the flame and the ingredients. So if you have something like a dutch oven, I would try that for sure. Are you stirring it constantly while you have it in the first stage? Last but not least, I would make sure the flame is not too high and that you are bringing the heat up gradually – maybe try medium instead of medium high on your stove. Good luck and keep trying!

  3. Jenna says

    I do have a 6 quart dutch oven. Would that be too big for cooking fudge? I stirred it constantly the whole time too, gives you quite the work out. :) I think maybe I will try it again sometime. Thanks.

  4. Kate Morgan Jackson says

    I think that should be fine. Sorry this has been such a challenge for you…but it will be worth it when it works, I promise! Make sure you keep the heat down. :)

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