Spiced Pumpkin Fudge
Indulge in the cozy flavors of fall with this luxurious Spiced Pumpkin Fudge, a decadent treat that's perfect for the season. Crafted with real pumpkin puree, aromatic spices like cinnamon, nutmeg, and cloves, and a velvety blend of white chocolate and marshmallow creme, this fudge delivers the essence of pumpkin spice in every bite. Its creamy, melt-in-your-mouth texture is complemented by an optional crunch of chopped pecans, making it an irresistible addition to your holiday dessert table or gift-giving repertoire. With just 25 minutes of prep and cook time, this easy-to-make recipe combines classic candy-making techniques with the heartwarming touch of autumnal spices for a rich, flavorful experience. Whether you're hosting a festive gathering or looking for a crowd-pleasing sweet snack, this spiced pumpkin fudge is sure to satisfy your seasonal cravings.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Brown sugar
- 1 cup Unsalted butter
- 0.6667 cup Evaporated milk
- 0.5 cup Pumpkin puree (not pumpkin pie filling)
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- 2 cups White chocolate chips
- 7 ounces Marshmallow creme
- 0.5 cup Pecans (optional, chopped)
Instructions
Grease a 9x9 inch baking pan with butter or non-stick spray. Line with parchment paper, leaving an overhang for easy removal.
In a heavy-bottomed saucepan, combine granulated sugar, brown sugar, unsalted butter, evaporated milk, and pumpkin puree.
Cook the mixture over medium heat, stirring constantly, until it comes to a boil.
Reduce the heat to medium-low and continue to simmer, stirring frequently, for about 10–12 minutes, or until the mixture reaches 234°F (soft-ball stage) on a candy thermometer.
Remove the saucepan from heat and stir in the ground cinnamon, nutmeg, ginger, and cloves. Mix well to evenly distribute the spices.
Add the vanilla extract, white chocolate chips, and marshmallow creme to the saucepan. Stir vigorously until the mixture is smooth and the chocolate and marshmallow are completely melted.
If using pecans, stir them into the mixture at this point.
Quickly pour the fudge mixture into the prepared baking pan and spread evenly using a silicone spatula.
Let the fudge cool to room temperature, then refrigerate for at least 2 hours or until completely set.
Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into 1-inch squares and serve.
Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Let it come to room temperature before serving for best flavor.
Nutrition Facts
Calories |
5744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.0 g | 237% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 1036.0 g | 377% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 954.8 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1488 mg | 114% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3342 mg | 71% | |
*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.
