Richmond Market & Beverage Recipes

Pumpkin Spice Fudge

Yield: 36 pieces


Nutrition Facts

Yield: 36 pieces

Approximate Nutrient Content per serving:

Calories: 108
Calories From Fat: 27
Total Fat: 3.8g
Saturated Fat: 1.9g
Cholesterol: 7mg
Sodium: 52mg
Total Carbohydrates: 19g
Dietary Fiber: 1.5g
Protein: .6g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


In 3-quart saucepan, combine sugar, milk, syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly.

Reduce the heat to medium, continue boiling, and do not stir. When mixture heats to 232 F. on candy thermometer (soft ball stage) remove from heat.

Stir in pumpkin pie spice, vanilla, butter and the nuts. Let cool to lukewarm (110 F. on candy thermometer). Beat until very thick and until it loses some of its gloss. Quickly, pour mixture into greased 8-inch square pan. When fudge is firm cut into pieces.

Please note that some ingredients and brands may not be available in every store.

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Richmond Market & Beverage Recipes