Easy Pumpkin Fudge
Pumpkin Fudge can give you the same delicious creamy, autumn spiced flavors of pumpkin pie generally reserved for Thanksgiving. Plus, everyone LOVES Homemade Fudge!
This Easy Fudge Recipe takes just minutes to make with pantry ingredients. If you love pumpkin treats, this recipe will rock your taste buds!
Why You Must Make this Pumpkin Candy
I was intrigued when I came across a few recipes for pumpkin fudge on the Internet. My family, die-hard chocolate fudge fans, were skeptical. I shouldn’t have worried!
- I used my very popular No-Fail Fudge recipe and tweaked it to make this pumpkin fudge.
- When offering to some girlfriends, the two who were brave enough to eat fudge at 10 AM went back for seconds!
- It’s super easy and perfect for fall! Who wouldn’t want to try Pumpkin Spice Fudge!!
Frequently Asked Questions
Does Pumpkin Fudge Need to Be Refrigerated?
This fudge keeps well at room temperature for 2-3 days as long as it’s in an airtight container. We’ve kept it out for a week or longer, After that, store in the refrigerator or freeze.
Can You Freeze Pumpkin Fudge?
Yes, it freezes well for up to 3 months. Just defrost in the refrigerator overnight.
How to Cut Fudge Squares?
Make sure to line your pan with non-stick foil so you can use that to remove the cooled fudge using the foil as a sling. Place it on a cutting board. Use a sharp knife, wiping it off after each cut as needed, and cut into squares.
How to Package Fudge for Gifts?
For gifts, use cellophane bags with festive ribbons, candy boxes with wax or parchment paper between layers, or on a festive plate covered with plastic wrap.
Add a candy pumpkin to each square for a fun presentation.
How to Make Pumpkin Fudge
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 used for pumpkin pie.
- Instead of semi-sweet chocolate chips, stir in white chocolate chips. If you don’t want any visible chocolate, finely chop the white chocolate before adding. Note that chocolate chips are designed to keep their shape for the best results with chocolate chip cookie recipes but don’t always melt completely without some vigorous stirring.
- If you don’t have a candy thermometer, just allow your fudge mixture to boil for 5 minutes so it will be firm enough when it is chilled.
- In addition to vanilla, the fudge is flavored with cinnamon, ginger, and cloves, which are warm autumn spices.
- Pour the fudge into a foil lined pan and smooth the top with an offset spatula.
- Cool completely before cutting.
My friends enjoyed the little bits of white chocolate interspersed in this easy fudge recipe. I took a batch across the street to share with my knitting group.
Tips for Making Pumpkin Fudge
If you’ve ever made the No-Fail Fudge recipe on the back of a jar of marshmallow creme, you can make this pumpkin pie spice recipe. Here are a few tips specifically for this pumpkin version.
- PRO-Tip: There is a major difference between a can of pumpkin pie filling and a can of pumpkin puree. You want the pumpkin puree which is just plain pumpkin with no sugar or spices added.
- I like adding a combination of cinnamon, ginger and cloves, the same spices I use in my pumpkin pie. If there are other pumpkin pie spices you like, feel free to add them to your fudge.
- Chop your white chocolate chips if you’d prefer a smooth textured pumpkin fudge.
- You can also use 12 ounces of chopped white chocolate if you’d like, though white chocolate bars will be more expensive than chocolate chips.
- PRO-Tip: Use Kraft Marshmallow Creme. A friend tried another one of my recipes using Marshmallow Fluff and it didn’t set well, so do not substitute.
- Using a candy thermometer helps ensure the fudge comes to the proper temperature, 234º.
More Pumpkin Desserts:
- White Chocolate Pumpkin Mousse from A Day in the Life on the Farm
- Best Pumpkin Bars
- Pumpkin Roll Recipe
- Mini Pumpkin Bread
- Streusel Topped Pumpkin Bread
- Cream Cheese Filled Pumpkin Bread
- Pumpkin Cheesecake Bars
- Pumpkin Bars with Cream Cheese Frosting
- More of the Best Pumpkin Recipes
- More Dessert Recipes
Easy Pumpkin Fudge
Autumn spiced pumpkin fudge inspired by Nestle.
Ingredients
- 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
Instructions
- 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 approximately 5 minutes or until candy thermometer reaches 234°. (I always use a thermometer to play it safe).
- Pull off the heat and immediately add in marshmallow creme, white chocolate chips and vanilla extract. Stir briskly until chocolate chips are melted. Pour into your into prepared pan and let cool on wire rack for about 2 hours. Cut into 1-inch pieces to serve. Store covered in refrigerator.
Notes
Total time does not include cooling time.
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Nutrition Information:
Yield:
36Serving Size:
1 squareAmount Per Serving: Calories: 121Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 15mgCarbohydrates: 23gFiber: 0gSugar: 22gProtein: 1g
34 Comments on “Easy Pumpkin Fudge”
This looks delicious and I can’t wait to try it. I love pumpkin and would love to review the recipe soon on my site.
I made this and put lots of walnuts in also. The taste is just fabulous but I could not get it to set up. I put it in the refrigerator and it got a lot like taffee. Still fabulous taste but nothing I could cut into neat bars.
The only thing that comes to mind is that it needs more cooking????
Hi, Kathy, this takes a longer boiling time than my usual fudge. I used a candy thermometer to make sure the mixture got hot enough to set. I bet your suspicion that it didn’t cook long enough is right. The addition of walnuts sounds marvelous!
oh my goodness! Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature tomorrow xo
Lizzy,
I love fudge and pumpkin. This recipe looks delicious.
Annamaria
Oh my those white chocolate morsels send this recipe over the top! I may be the only person in my house eating these but that’s ok.
Damn girl this looks AMAZING!!! I was thinking of trying something similar! But you already did it awesomely!
What a great idea to celebrate the fall! I can understand the doubts of your family but saw the result I am sure that now is conquered! Have a wonderful fall!
Wow! Pumpkin Fudge is bursting out with awesome flavors and yummy goodness. SO YUM!
What a wonderful hostess gift this would make to take to a holiday dinner.
Wow, fascinating recipe. I bet it tastes amazing, Liz xx
really liking the idea of pumpkin fudge, and the white choco pieceS1 Great recipe and I really have to make it now
I’d go back for seconds, too! Pumpkin and white or dark chocolate certainly doe celebrate autumn =)
What a fun, and beautiful, fall treat to share and enjoy! I love this – I will have to see if I’m daring enough to give it a try one day; I’m sure my coworkers would appreciate it if I did. 😀
Talk about the perfect seasonal treat! This looks scrumptious.
Pumpkin fudge! Now that’s something I’ve got to try!
I invite you to share this yumminess at my Thursday blog hop ( link up until Sat. midnight) Hugs!
That is something I have not seen before! Nice treat!
I wouldn’t have thought of pumpkin fudge, but it looks delicious.
Sounds like a fairly easy nice spicy fudge:@)
Wow how many recipes with pumpkin…thet’s the right period!!
I love it.
Have a nice day
Now this is my kind of fudge! I have a feeling I could go for this at 10 AM also ;).