Yummy Pumpkin Fudge!

This easy Pumpkin Fudge recipe would make a sweet gift for Christmas or Halloween.  Just add cranberries to make it extra Christmassy!

Pumpkin Fudge

Adding pumpkin to fudge creates an ‘edge’ to the taste – whilst still sweet, the smoothness of the pumpkin and slightly earthy flavour takes a little of the sweetness out of the mix and adds a slightly different texture to the confection. To the basic mixture, try adding different spices, or dried fruit and nuts. You can even add a dash of alcohol, such as rum for a delicious rum and raisin fudge. The possibilities are endless! Packages of homemade fudge are also a lovely present for special occasions such as Christmas or birthday for those friends and family that have a sweet tooth. Try making your fudge late in the day – the wonderful smell in the house is a great welcome home after a hard day at school or work!

We have used a 30 x 30cm/11 x 11in square tin which will make you approximately 40 pieces, depending how you want to cut them.

Preparation Time: 10 minutes
Cook Time:             30 minutes
Cooling Time:         1 hour

Ingredients:

4 tbsp salted butter
450g/1lb caster sugar
150ml/ two-thirds cup evaporated milk
160g/6oz white chocolate chips
180g/6½oz marshmallows
185g/7oz/ 1 cup pumpkin puree
2 tsp cinnamon or pumpkin spice mix

Optional: 50g/2oz dried cranberries, chopped pecans, dried fruit etc.

Method:

Line your tin with foil.

In a large saucepan, heat the milk and sugar together, stirring occasionally with a wooden spoon. Bring to the boil.

Stir in the pumpkin puree and cinnamon and gradually bring back to the boil.

Stir in the butter and marshmallows, and return to the boil again, stirring to make sure all the marshmallows have melted into the mix and everything is combined.

At this stage, you can add your dried fruits so that they plump up, if required.

Continue to cook for approximately 20 minutes, the mix should be lovely and smooth.

Add nuts at this time, if so desired, and stir to spread the nuts into the mixture.

Pour into your tin and leave to cool for at least an hour before slicing. Have a bowl of warm water near you to dip the knife into so that you can cut the fudge cleanly.

Store in a cool dry place, or in the refrigerator. If you are planning on impressing your friends, get the fudge out of the refrigerator to come up to room temperature, it’s far better than stone cold. 

For a pretty gift, just put it into a clear cellophane bag, and tie with a red ribbon at the top. 

It is hard to believe that fudge started out as a mistake during a toffee making session! This delicious and soft sweet originated in the USA during a lecturers’ class on the delights of making toffee, and taking her eye off the ball, the lecturer did not heat the mixture to a high enough temperature, and the end result was fudge! However it came about, we are still enjoying it today in various shapes and forms and creative concoctions of creamy delight.

Visit our Halloween Food page to find more ideas

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