Pumpkin Walnut Fudge
Indulge in the creamy, spiced decadence of Pumpkin Walnut Fudge, a delightful autumn-inspired treat perfect for the holiday season. This easy-to-make recipe blends rich pumpkin puree with warm pumpkin pie spice, creamy white chocolate, and marshmallow creme for a melt-in-your-mouth texture. A generous cup of chopped walnuts adds a satisfying crunch, creating the perfect balance of smooth and nutty in every bite. Prepared in just 15 minutes and cooked to soft-ball stage perfection, this fudge delivers the ultimate fall flavor experience with minimal effort. Ideal for gift-giving, dessert trays, or simply satisfying your seasonal sweet tooth, Pumpkin Walnut Fudge is a festive crowd-pleaser that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup light brown sugar
- 0.75 cup unsalted butter
- 0.67 cup evaporated milk
- 0.5 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 7 ounces marshmallow creme
- 12 ounces white chocolate chips
- 1 teaspoon vanilla extract
- 1 cup walnuts, chopped
- 1 as needed cooking spray
Instructions
Line an 8x8-inch baking dish with aluminum foil, leaving some overhang for easy removal, and lightly spray with cooking spray. Set aside.
In a medium saucepan, combine granulated sugar, light brown sugar, unsalted butter, evaporated milk, and pumpkin puree.
Cook the mixture over medium heat, stirring constantly, until it comes to a boil. Once boiling, continue to cook for 10-12 minutes, stirring often to prevent scorching. Use a candy thermometer to ensure the mixture reaches 235°F (soft-ball stage).
Remove the saucepan from heat and quickly stir in the pumpkin pie spice, marshmallow creme, white chocolate chips, and vanilla extract. Mix until smooth and fully combined.
Fold the chopped walnuts into the fudge mixture, ensuring they are evenly distributed.
Pour the fudge mixture into the prepared baking dish and spread it evenly with a spatula.
Allow the fudge to cool at room temperature for about 2 hours, or until fully set. For faster results, place the dish in the refrigerator for 30-60 minutes.
Once set, lift the fudge out of the dish using the foil overhang. Peel away the foil and cut the fudge into 24 squares.
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 |
6398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.5 g | 340% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 1030.1 g | 375% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 954.5 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1367 mg | 105% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2991 mg | 64% | |
*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.
