Pumpkin Fudge
Indulge in the rich, velvety decadence of Pumpkin Fudge, a fall-inspired treat that effortlessly combines creamy sweetness with the warm spices of autumn. This easy-to-make recipe features a luscious blend of pumpkin puree, white chocolate, and marshmallow creme, enlivened with fragrant pumpkin pie spice and a hint of cinnamon. With a buttery base and optional crunchy pecans for added texture, this fudge is a festive delight perfect for snacking, gifting, or spicing up your dessert table. Ready in under 30 minutes and made in a simple stovetop process, this no-fuss candy is ideal for pumpkin lovers craving a unique twist on traditional fudge recipes. Whether for holiday celebrations or cozy nights at home, Pumpkin Fudge guarantees to be the indulgent centerpiece of your seasonal treats.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 cups granulated sugar
- 1 cup brown sugar
- 2/3 cup evaporated milk
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 2 cups white chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
Line an 8x8-inch baking dish with parchment paper or aluminum foil, leaving an overhang for easy removal. Lightly grease the foil or parchment with butter or nonstick spray.
In a heavy-bottomed medium saucepan, melt the butter over medium heat.
Stir in the granulated sugar, brown sugar, evaporated milk, pumpkin puree, pumpkin pie spice, and cinnamon. Mix well to combine.
Bring the mixture to a boil over medium heat, stirring constantly. Once it begins to boil, continue stirring and let it cook for 10-12 minutes, or until it reaches the soft-ball stage (234°F to 240°F) on a candy thermometer.
Remove the saucepan from the heat. Quickly stir in the white chocolate chips until completely melted and smooth.
Immediately mix in the marshmallow creme, vanilla extract, and chopped pecans (if using) until well incorporated.
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
Let the fudge cool completely at room temperature for at least 4 hours, or transfer to the refrigerator to speed up the process.
Once fully set, lift the fudge out of the dish using the parchment or foil overhang. Cut into squares and serve.
Store the fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 41.9 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 99 mg | 2% | |
*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.
