Description
Pumpkin Fudge: Creamy, indulgent fudge made with rich pumpkin puree, warm spices, and sweet vanilla. A crowd-pleasing fall treat!
Ingredients
Scale
- 3 cups (600g) granulated white sugar
- ¾ cup (170g) unsalted butter
- ⅔ cup (160ml) evaporated milk
- ½ cup (122g) pure pumpkin puree (not pumpkin pie filling)
- 2 tablespoons (30ml) light corn syrup
- 1 teaspoon vanilla extract
- 2 cups (340g) white chocolate chips
- 1 jar (7oz/198g) marshmallow crème
- 1 tablespoon pumpkin pie spice
- ½ cup (60g) chopped pecans (optional)
Instructions
- Step 1: Prepare Your Pan Line an 8×8-inch baking pan with aluminum foil, leaving overhang on all sides for easy removal. Lightly coat the foil with cooking spray. Have all your ingredients measured and ready before beginning, as timing is crucial when making fudge.
- Step 2: Create the Base Mixture Combine the sugar, butter, evaporated milk, pumpkin puree, and corn syrup in a heavy, medium-sized saucepan. Stir these ingredients together over medium heat until the butter melts completely. Continue cooking, stirring occasionally to prevent scorching, until the mixture comes to a full boil.
- Step 3: Cook to Soft-Ball Stage Once boiling, attach your candy thermometer to the side of the pan, ensuring it doesn’t touch the bottom. Stop stirring and allow the mixture to boil steadily until it reaches exactly 234°F (112°C), the soft-ball stage. This usually takes about 10-12 minutes, but rely on your thermometer rather than timing.
- Step 4: Add Remaining Ingredients Remove the pan from heat immediately once it reaches temperature. Working quickly, add the white chocolate chips, marshmallow crème, vanilla extract, and pumpkin pie spice. Stir vigorously until completely smooth and all chocolate is melted. If using pecans, fold them in now.
- Step 5: Set the Fudge Pour the hot mixture into your prepared pan, smoothing the top with a spatula. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours or until completely firm. For the best texture in your Pumpkin Fudge, let it set overnight before cutting.
- Step 6: Cut and Serve Once fully set, lift the fudge out of the pan using the foil overhang. Place on a cutting board and, using a sharp knife, cut into 1-inch squares. For the cleanest cuts, wipe your knife with a warm, damp cloth between slices.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 piece (approximately 50g)
- Calories: 220
- Sugar: 26g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg