Fantasy Pumpkin Fudge
Indulge in the velvety sweetness of Fantasy Pumpkin Fudge, a dreamy autumn-inspired treat that brings the warm, spiced flavors of pumpkin pie into a rich, creamy dessert. This easy-to-make recipe combines luscious white chocolate, real pumpkin purée, and a hint of pumpkin pie spice for a melt-in-your-mouth confection that's perfect for the holiday season. With just 10 minutes of prep time and an optional touch of crunchy pecans, this no-bake fudge is both simple and versatile. Whether you're entertaining guests or craving a cozy fall snack, this delectable pumpkin fudge makes an irresistible addition to your dessert table.
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Recipe Information
Ingredients
- 2 cups White chocolate chips
- 1 14 oz can Sweetened condensed milk
- 0.5 cup Pumpkin purée (not pumpkin pie filling)
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 teaspoon Pumpkin pie spice
- 0.25 teaspoon Salt
- 0.5 cup Pecans (optional, chopped)
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving some overhang for easy removal later. Lightly grease the parchment paper with cooking spray or a bit of butter.
In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, pumpkin purée, and unsalted butter.
Place the saucepan over low heat and stir constantly until the mixture is completely melted and smooth. Be patient and avoid using high heat, as it could cause the chocolate to seize.
Once the mixture is smooth, remove it from heat and stir in the vanilla extract, pumpkin pie spice, and salt. If using chopped pecans, fold them in at this stage.
Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
Let the fudge cool to room temperature, and then transfer it to the refrigerator to set for at least 3 hours, or until firm.
Once set, use the parchment overhang to lift the fudge out of the baking dish. Cut the fudge into 20 small squares using a sharp knife.
Serve immediately, or store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
4351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.9 g | 311% | |
| Saturated Fat | 135.4 g | 677% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 525.2 g | 191% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 478.5 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2024 mg | 156% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3965 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
