Pumpkin Fudge

Gluten Free
Pumpkin Fudge
25 min.
30
238kcal

Suggestions


Indulge your sweet tooth with a delightful treat that captures the essence of fall: Pumpkin Fudge! This gluten-free dessert is not only a feast for the eyes but also a burst of flavor that will leave you craving more. With its creamy texture and rich taste, this fudge is the perfect way to celebrate the season.

Imagine the warm aroma of melted butter and pumpkin wafting through your kitchen as you prepare this easy-to-make confection. In just 25 minutes, you can whip up a batch that serves 30 people, making it an ideal choice for gatherings, parties, or simply a cozy night in. Each piece is a heavenly combination of sweet white chocolate morsels, toasted pecans, and a hint of pumpkin pie spice, creating a symphony of flavors that dance on your palate.

Not only is this Pumpkin Fudge a delicious dessert, but it also boasts a caloric breakdown that allows you to enjoy it guilt-free. With only 238 calories per serving, you can savor the sweetness without compromising your dietary goals. So, gather your ingredients and get ready to impress your friends and family with this irresistible treat that embodies the spirit of autumn!

Ingredients

  • 0.8 cup butter melted
  • 0.5 cup pumpkin canned
  • tablespoons plus 
  • 0.7 cup evaporated milk 
  • ounce marshmallow crème 
  • cup pecans toasted chopped
  • teaspoon pumpkin pie spice 
  • cups sugar 
  • teaspoon vanilla extract 
  • 12 ounce chocolate morsels white

Equipment

  • frying pan
  • sauce pan
  • aluminum foil
  • candy thermometer

Directions

  1. Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234 (soft-ball stage) or for about 12 minutes.
  2. Remove pan from heat; stir in remaining ingredients until well blended.
  3. Pour into a greased aluminum foil-lined 9-inch square pan.
  4. Let stand 2 hours or until completely cool; cut fudge into squares.Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234 and the remaining ingredients are added, quickly spoon the fudge into the pan.

Nutrition Facts

Calories238kcal
Protein2.39%
Fat41.32%
Carbs56.29%

Properties

Glycemic Index
7.3
Glycemic Load
18.88
Inflammation Score
-5
Nutrition Score
2.7821739241481%

Flavonoids

Cyanidin
0.39mg
Delphinidin
0.26mg
Catechin
0.26mg
Epigallocatechin
0.2mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.08mg

Nutrients percent of daily need

Calories:238kcal
11.9%
Fat:11.37g
17.49%
Saturated Fat:5.61g
35.06%
Carbohydrates:34.85g
11.62%
Net Carbohydrates:34.35g
12.49%
Sugar:32.71g
36.35%
Cholesterol:16.21mg
5.4%
Sodium:53.99mg
2.35%
Alcohol:0.05g
100%
Alcohol %:0.1%
100%
Protein:1.48g
2.95%
Vitamin A:796.3IU
15.93%
Manganese:0.18mg
9.12%
Phosphorus:44.27mg
4.43%
Calcium:43.01mg
4.3%
Vitamin B2:0.06mg
3.68%
Copper:0.06mg
2.87%
Vitamin B1:0.04mg
2.4%
Vitamin E:0.34mg
2.3%
Vitamin K:2.26µg
2.15%
Potassium:75.12mg
2.15%
Zinc:0.31mg
2.09%
Magnesium:8.28mg
2.07%
Fiber:0.5g
2%
Vitamin B5:0.16mg
1.59%
Selenium:0.99µg
1.41%
Vitamin B12:0.08µg
1.37%
Iron:0.21mg
1.17%
Source:My Recipes