Thursday, October 9, 2014


I wanted to make pumpkin fudge.  But here's the catch...I wanted to make fudge with wholesome ingredients... not health food ingredients...but with ingredients --that at the very least, contain words I could pronounce...
After a few (or many...who's counting??) batches of mistakes... and even some outcomes that could not be categorized as having any fudge-like qualities... We have a winner!!

This turns out to be a new take on an old family recipe...many thanks to my parents for digging through the old cookbook to find this special treasure, neatly tucked away... just waiting for it's debut in the
This fudge takes 2 minutes in the microwave to prepare.  It's rich, creamy and 
full of the fall flavor that I was hoping for
...and made with all natural ingredients... 
A-m-a-z-i-n-g... I know... !!

I am so thrilled..., finally a fudge recipe that works!!...and I am sure my army of pumpkin "fudge" taste-testers are thrilled too.
Great news...there is a peanut butter version (it rivals...if not beats the best peanut butter fudges I've ever tasted) I will post the peanut butter fudge recipe shortly... just in time for all those holiday dessert trays... cookie swap parties...or just to nibble on....

On with the recipe, I hope you enjoy it as much as we do.

What you will need:

8 x 8 baking dish (or something close to those dimensions)
waxed paper, lay a piece across in each direction, creating "handles"-- this will be awesome and come in handy when it's time to remove the fudge from the pan.
cooking spray or butter to lightly grease the waxed paper.
pumpkin- 1/4 cup (I measured my pumpkin puree in a dry-measuring cup) I used Libby's.  Be sure it is the 100% pumpkin and NOT the pumpkin pie mix.
2 Tablespoons milk, -I used 2%
1/2 of a stick of butter - I used Land O Lakes
1 teaspoon vanilla 
4 cups confectioners' sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon allspice
pinch of salt

This is one of my favorite kitchen works well with this recipe.
Line pan with waxed paper.  Lightly spray or grease waxed paper, set aside.

In a medium mixing bowl add confectioners' sugar and spices, set aside.
Confectioner's sugar and spices waiting in a large Pyrex measuring cup.
In a microwaveable bowl or large measuring cup, add pumpkin, milk, butter and vanilla.  Microwave the mixture for 2 minutes with a paper towel resting on top of container to catch any spatters. 
Pumpkin puree, butter, milk and vanilla heating up...CAUTION: It will get very hot!
  After two minutes, the mixture will be very hot. (If your mixture isn't hot and bubbly at the end of 2 minutes, microwave for an additional 30 seconds - 1 minute  or until until it is hot and bubbly).  Carefully remove from the microwave and stir the pumpkin/milk/butter/vanilla mixture until emulsified.
Emulsified and very warm pumpkin /butter mixture being poured into waiting sugar/spices.
Add the now, very warm emulsified pumpkin mixture to the waiting sugar and spice mixture.
How the fudge looks once smooth and combined.
Stir until all lumps of sugar are gone and the mixture is smooth and shiny.
Waxed paper... I nearly ran out on this last batch (big surprise) since I made so many practice batches.  Make sure the waxed paper overhangs the edges for handles...Yes, foil will work too....
Quickly pour the fudge into the prepared pan.  Let rest at room temperature for 30-40 minutes until mostly cooled, then refrigerate.

(TIP: If you work quickly, and pour the warm mixture into the pan, the top of the fudge will remain smooth...Getting the fudge into the pan while it is still warm and pours nicely is the best bet for the beautifully smooth top surface,  If for some reason the fudge does not pour out nicely, smooth the top of the fudge with an off-set spatula.)
Chilled fudge, just cut into small pieces.
After refrigerated for about an 1 hour the fudge should be set.

Lift the fudge from the pan using the handles of the overhanging waxed paper.

On a cutting board, cut fudge into small 1 inch or smaller pieces.  Store covered in the refrigerator. For dessert trays, remove from refrigerator and plate 30 minutes before serving.
I love any occasion to fancy up a dessert... Using these darling seasonal miniature baking cups, makes for an adorable way to serve pumpkin fudge AND a great way for guests to enjoy their pumpkin fudge!

If you LOVE the fall flavors and pumpkin
give the TWO-Time Best of Show Pumpkin Cake 
with Cream Cheese Frosting a try... 
Click here:

Click here:

...and to wash it all down ...(not really...ahem...) 
Try this Bourbon & Apple Cinnamon Cocktail...
a true fall favorite around here.

{Thank you for stopping by...I'm glad you did}



  1. The taste is pretty good but even after 6 hours in the fridge it is still really soft:(

    1. Hi! Thanks for writing. I'm sorry to hear it didn't turn out for you. Pumpkin is a really wet ingredient... Sometimes cans can be a little juicier than others depending on brand and just the pumpkin... I will re-make this recipe again--probably Tuesday... Crazy busy at the CL fair. I'll let you know how it turns out. Thanks again!!