This Pumpkin Spice Fudge is some good stuff. I made this fudge because my son Justin was raving about a pumpkin fudge he had tried. Of course, when my children go on about how much they like something I have to find a way to make it!
I’m about to tell you a story that I’m not super proud of. However, as I get ready to type this I am grinning! I have not been ashamed to tell people that I have not been the best fudge maker. After you read my story, you may wonder why I’m making fudge and posting it here on my blog!
My most embarrassing fudge making moment!
The first time I made fudge after I left home was when I was a young wife (not even a mom yet). I made the mistake of not cooking it long enough and it turned into goo instead of a firm fudge. I didn’t want my husband to see it so when he pulled in the driveway, I quickly ran to the spare bedroom with it and put it on the top shelf of the closet. There it remained until we moved out of that house!
I’m embarrassed to say that it was almost a year later that we moved. Needless to say, that by that time the fudge had definitely hardened! I can’t believe it was still there and that we didn’t have mice all over the house because of that stupid move!
However, what was even more embarrassing for me was that I was not the person who found the fudge, it was my husband! You can bet I was teased about that one for a long time!
So, now that I’ve told you my most embarrassing food moment, I’m going to share with you my biggest fudge success in a long time. I think the reason I was so unsuccessful so many years ago when I made the first batch of fudge, was because I was impatient. Yes, living with Grumpy as well as aging has certainly taught me tons of patience.
Tips for making Pumpkin Spice Fudge with real pumpkin puree.
- Whisk your ingredients that will be cooked on the stove together really well before turning on your heat. This fudge is being made with real pumpkin and you want a smooth consistency before things start to cook.
- A candy thermometer is highly recommended. You can use the “soft-ball test” if you know what that is. If you don’t, just buy a thermometer if you really want to make your own fudge. I know what the soft-ball test is and I completely fail at it!
- After your stir your butter and vanilla extract in, let your fudge sit to cool to lukewarm (about 110 degrees). You can keep stirring but there is no need to do so until after it’s cooled down some. You’re going to need your energy to really stir it well so just let it cool first and conserve that energy for the most important time of stirring!
- As soon as your fudge starts looking “dull” or “loses its gloss” – POUR! If you wait, your fudge can harden faster than you can pour it.
- Let your fudge completely cool before you cut it! This is pumpkin fudge. It will be a little bit more fragile. Be patient and let it get cold. Walk out of the kitchen if you must and busy yourself doing something else!
- Last, but not least: Send photos of your fudge to the ones you love – whether or not you’re going to mail (or hand deliver) it to them. This is just so they can respond with “Oh YUMMY!” (just kidding……not!) 🙂 (For the record, this fudge did get mailed to my children).
I will admit, when making this fudge, I was starting to get impatient because it was taking forever and then when it was time to beat the fudge silly, it tired me out. That is not a joke! One thought I had while I was while beating the fudge to death was “my kids better love me as much as I love them!” 😉 After all, making fudge is a real hard work that may or may not be successful at the very end!
My son Justin is the one who introduced me to Pumpkin Spice Fudge. He found some at a fudge shop and told me about it and that it was pretty darned delicious. He was pretty darned correct!
Don’t forget to Pin and Share Pumpkin Spice Fudge!
Be sure to check out these other old-fashioned fudge recipes!
- 3 cups sugar
- 1 cup milk
- 3 tablespoons light corn syrup
- 1/2 cup pumpkin puree
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 4 tablespoons unsalted butter
- 1 teaspoons vanilla extract
- Line an 8x8 pan with tinfoil. Spray foil with cooking spray and set aside.
- In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin, pumpkin pie spice, and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir. Watch carefully as mixture may come to the top of pot, it will eventually go down however, if your heat is a little too high, it could boil over.
- When mixture registers 230 degrees F (soft ball stage) on candy thermometer, remove pan from heat. Stir vanilla and butter. Cool to lukewarm (110 degrees F on candy thermometer).
- Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm, lift fudge out of pan using foil as handles and cut into 36 squares.
Cooking times are approximate. Please use your candy thermometer to gauge when fudge is cooked to correct stage.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
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Serving Size:1 piece
Amount Per Serving: Calories: 87 Total Fat: 2g Saturated Fat: 1g Cholesterol: 6mg Sodium: 21mg Carbohydrates: 18g Fiber: 0g Sugar: 18g Protein: 0g