Easy Pumpkin Fudge can give you the same delicious creamy, autumn spiced flavors of pumpkin pie generally reserved for Thanksgiving.
Dreamy Easy Pumpkin Fudge
I was intrigued when I came across a few recipes for pumpkin fudge on the Internet. My family, die-hard chocolate fudge fans, were even more skeptical.
This was my basic fudge recipe with a few minor changes. First, some brown sugar replaced a cup of the granulated sugar. For the pumpkin twist, a half cup of pumpkin plus the same melange of spices I put in my pies were added.
Instead of semi-sweet chocolate chips, I stirred in white chocolate chips. If you don’t want any visible chocolate, I’d recommend chopping your white chocolate before adding. I find that chocolate chips are designed to keep their shape for the best results with chocolate chip cookie recipes but don’t always melt without some vigorous stirring.
My friends enjoyed the little bits of white chocolate interspersed in the fudge. I took a batch across the street to share with my knitting group.
The two who were daring enough to eat fudge at 10 in the morning went back for seconds. I’d call that a success.
And I was determined not to leave one morsel in my saucepan after it was poured into my baking dish—I think that speaks a lot to the deliciousness of this easy pumpkin fudge recipe, too.
Autumn Means Pumpkin Recipes!
Today, I’m joining a group of friends for #PumpkinWeek. If you’re ready to jump into fall cooking and baking with some pumpkin recipes, search the Internet using the hashtag #PumpkinWeek check Tuesdays post when I shared some magnificent Pumpkin Cheesecake Bars!
Welcome to #PumpkinWeek day 4! Hosted by Terri from Love and Confections, 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
#PumpkinWeek day 4 recipes:
- Pumpkin Almond Croissants from Love and Confections.
- Pumpkin Cake Pops from Dizzy Busy and Hungry.
- Pumpkin Carrot Cake from Making Miracles.
- Pumpkin-Chocolate Babka from Culinary Adventures with Camilla.
- Pumpkin Cranberry Mini Muffins from Feeding Big and more.
- Pumpkin Dip from Gluten Free Crumbley.
- Easy Pumpkin Fudge from That Skinny Chick Can Bake.
- Pumpkin Pie Martini from The Redhead Baker.
- Pumpkin Spice Creamer from Hezzi-D’s Books and Cooks.
- Spicy Pumpkin Sweet Potato Chili from The Crumby Cupcake.
- White Chocolate Pumpkin Mousse from A Day in the Life on the Farm.
Things you might need in making this recipe:Vanilla Extract Print
Easy Pumpkin Fudge
Autumn spiced pumpkin fudge inspired by Nestle.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 pounds
- Category: Dessert, Candy,
- Method: Boiling
- Cuisine: American
- 2 cups sugar
- 1 cup brown sugar
- 3/4 cup (1 1/2 sticks) butter
- 2/3 cup evaporated milk
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups white chocolate chips, chopped
- 1 jar (7 oz.) marshmallow crème
- 1 1/2 teaspoons vanilla
- Line a 9 x 9-inch baking pan with non-stick foil (this makes it easier to lift fudge out of the pan for cutting). For thinner fudge, you may use a 9 x 13 pan.
- Place sugar, brown sugar, evaporated milk, pumpkin, butter and spices in a medium saucepan. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for about 10 minutes or until candy thermometer reaches 234° to 240º. (I always use a thermometer to play it safe).
- Immediately add in marshmallow creme, white chocolate chips and vanilla extract. Stir briskly until chocolate chips are melted. Immediately pour into prepared pan and let cool on wire rack for about 2 hours. Cut into 1-inch pieces to serve. Store covered in refrigerator.
Total time does not include cooling time.