Pumpkin Fudge

Pumpkin pie in fudge form. Mashed pumpkin cooks with sugar, evaporated milk, and pumpkin pie spice to soft ball stage, then butter, vanilla, and chopped pecans get beaten in until the mixture turns creamy and thick.

This is old-school candy making. No shortcuts, no marshmallow creme, no chocolate chips. You’re cooking sugar to a precise temperature and beating it by hand until it sets. The soft ball stage (235°F / 113°C) is the target. Drop a small amount into cold water and it should form a soft, pliable ball between your fingers.

A candy thermometer takes the guesswork out, but the cold water test works just as well if you don’t have one.

Kitchen Tips

• Stir constantly as the mixture cooks. The pumpkin and milk scorch easily on the bottom, and burnt fudge is bitter fudge
• Don’t add the butter, vanilla, and pecans until you’ve hit soft ball stage. Adding them early changes the sugar chemistry and the fudge won’t set properly
• Beat vigorously after adding the butter until the mixture loses its glossy sheen and starts to thicken. This is what gives fudge its smooth, creamy texture instead of a grainy, sugary one
• Pour and cut while still warm but nearly cool. Too hot and it runs, too cool and it cracks

Variations

• White chocolate pumpkin fudge: Stir in white chocolate chips after removing from heat for an even creamier, richer candy
• Maple pumpkin: Replace half the sugar with maple syrup for a fall-on-fall flavor combination
• Holiday gift boxes: Cut into small squares and pack in parchment-lined tins for Thanksgiving or Christmas gifts