Pumpkin Fudge

Hello my awesome friends and welcome back to the #FoodieMamas Monthly Round up! This month we had Chrissie from The Busy Baker Blog choose our ingredient of the month – and with both Halloween and Thanksgiving in October it couldn’t have been more on the money! Pumpkin! I love love love pumpkin. Ask Clint! The poor guy keeps getting pumpkin dishes starting mid-September, and they really don’t end until right before Christmas… and well that’s when I enter the Cranberry Zone! Ha ha!

Pumpkin Fudge
Pumpkin Fudge

Today my inspiration for this surprisingly versatile ingredient is something my sweet-loving kiddos were over the moon for, Pumpkin Fudge. 

When I scoured the internet to see if this was a popular thing, I was surprised to see how many variations there were… plus I did notice a lot of people had Marshmallow Puff or white chocolate bits to help lighten the colour. I was thinking that maybe just a  little too sweet, so I wanted to keep my ingredients simple, and really focus on bringing out the pumpkin (spice) flavours.

The Ingredients:

  • 1 1/2 tsp pumpkin spice
  • 1/2 tsp nutmeg
  • 1 1/2 cup white sugar
  • 1 1/2 cup brown sugar
  • 3 tbsp honey
  • 2 tbsp corn syrup
  • 1/2 cup butter
  • 1 cup milk
  • 1/2 cup pumpkin
  • 1 1/2 tsp Vanilla Extract
  • 1/4 tsp salt
fudge started
fudge started

The How-To:

  1. Line an 8×8 pan with parchment paper.
  2. Using a 3 qt sauce pan, mix brown & white sugar, milk, honey, pumpkin and salt over medium heat.
  3. Bring to a boil stirring constantly. Reduce heat to medium, and continue boiling. Do NOT stir.
  4. When the mixture forms a soft ball in cold water (about 10 minutes) remove the mixture from the heat. Mix in pumpkin pie spice, nutmeg, butter and vanilla. Cool until the mixture is still luke warm and mix again until the shine is gone.
  5. Pour into your prepared pan. Using your hands, push the fudge mixture into all of the corners, making sure it’s evenly spread out.
  6. Let cool completely (about 2 hours or so). Cut into squares and serve!
  7. Keep in an air tight container at room temperature.
  8. If you want to step it up a notch, why not add a little powdered sugar to the top, or maybe try drizzling chocolate or caramel over your piece? You can always eat it au natural (my favourite way)!
Fudge Cooling
Fudge Cooling
Fudge Served
Fudge Served

And there you have it my awesome friends! Easy, fun and delicious! Oh the awesome pumpkin meals don’t stop there! Take a look below at the creative dishes my #FoodieMamas have created! Plus I want to give a big shout out to the newbies who have joined the group! I can’t wait to see what we all come up with over the next coming posts!

Chrissie from The Busy Baker Blog was the #FoodieMama who chose pumpkin this month. She took this ingredient and turned it into No Bake Mason Jar Pumpkin Cheesecake! Amazing!
Chrissie from The Busy Baker Blog was the #FoodieMama who chose pumpkin this month. She took this ingredient and turned it into No Bake Mason Jar Pumpkin Cheesecake! Amazing!

 

Deepika from Easy Baby Meals took her ingredient and turned it into something savoury. Today she's sharing her Pumpkin Orzo with us!
Deepika from Easy Baby Meals took her ingredient and turned it into something savoury. Today she’s sharing her Pumpkin Orzo with us!

 

Sabrina from Dinner, Then Dessert put a 'hole' new twist on pumpkin with these Pumpkin Pecan Donuts!
Sabrina from Dinner, Then Dessert put a ‘hole’ new twist on pumpkin with these Pumpkin Pecan Donuts!

 

Sarah from Life's Little sweets decided to use pumpkin in a whole new with with Vegan Pumpkin Spice Bread.
Sarah from Life’s Little sweets decided to spice things up and make Vegan Pumpkin Spice Bread. Welcome Sarah to the #FoodieMamas!!

 

Another new #FoodieMama Emily, from The Best of this Life, decided on taking this opportunity to warm us up now that the cool weather has hit. She's bringing us her Homemade Vegan Pumpkin Latte!
Another new #FoodieMama Emily, from The Best of this Life, decided on taking this opportunity to warm us up now that the cool weather has hit. She’s bringing us her Homemade Vegan Pumpkin Latte!

 

Amanda from the Chunky Chef was inspired to make this Pumpkin Risotto in Edibale Parmesean Bowls! Thanks for joining the #FoodieMamas Amanda!
Amanda from the Chunky Chef was inspired to make this Pumpkin Risotto in Edible Parmesean Bowls! Thanks for joining the #FoodieMamas Amanda!

 

Ali from Home and Plate decided to take pumpkin and use it on the sweeter side with these Harvest Pumpkin Cupcakes with Salted Caramel Frosting. Welcome Ali to the #FoodieMamas!
Ali from Home and Plate decided to take pumpkin and use it on the sweeter side with these Harvest Pumpkin Cupcakes with Salted Caramel Frosting. Welcome Ali to the #FoodieMamas!

 

Thank you dear friends for stopping by today! Stay tuned, more delicious recipes are coming your way this week PLUS I have a book review from me! Yes, I had time to read! 🙂 Can’t wait to share with you all! 

Cheers!

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8 Comments

  1. I love this time of year when pumpkin dishes are popular. Although it’s available all year long, it seems somehow sacrilegious to make pumpkin pie in June. Your pumpkin fudge sounds amazing.

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