Pumpkin Fudge Recipe That Tastes Like Cozy Autumn Days
The Time I Accidentally Invented Pumpkin Fudge
So I have to laugh every time I make this—because the first time wasn’t even my idea. I was aiming for pumpkin bread, but our power flickered out mid-mix (thanks, autumn storms), so I gave up, dunked the batter in the fridge, and came back the next day, determined not to waste good pumpkin. Long story short: I tweaked, I melted, I accidentally set off the smoke alarm, and somewhere between the chaos, pumpkin fudge appeared. My sister claimed it was a stroke of genius—I think it was just dumb luck with a side of stubbornness. But now? It’s basically required eating when the leaves start turning. Oh—fair warning: the dog will hover dangerously close to the counter. Guard your fudge.
Why This Recipe Gets Made Way Too Often at My House
I make this stuff when I’ve got leftover pumpkin puree to use up (you know, the can you “rescued” from last Thanksgiving but keep forgetting about?). My family pretty much expects a pan of this fudge for “just because” afternoons, and honestly, it’s just easier than wrestling pie crust every time someone demands a fall treat. Plus, unlike some other fancy stuff, this is low-fuss enough for a Tuesday yet still magic enough for parties. I used to get totally frustrated with the texture—it turned out, I was way too impatient and didn’t let it set long enough. I’ve learned and now just let it do its thing—while “testing” the edges, naturally (I won’t judge if you do the same).
What’s In Pumpkin Fudge (And What You Can Toss In If You Need To)
- 2 cups white sugar (though I’ll be totally honest: I’ve swapped half brown sugar and it’s great if you’re low on white; maybe not as classic, but whatever)
- 2/3 cup evaporated milk (my grandmother insisted on Carnation, but no offense Grams, I just buy whatever’s cheap)
- 3/4 cup pumpkin puree—not pie filling, the plain kind; if you only have pie filling, leave out the spices below and taste often
- 1/2 cup unsalted butter (salted works in a pinch—just go easy on adding more salt)
- 2 teaspoons pumpkin pie spice (or just use separate shakes of ground cinnamon, ginger, nutmeg, and—if you’re feeling fancy—a pinch of clove; I’ve also skipped the spices once and, honestly, it was still edible)
- 12 ounces white chocolate chips (sometimes I use chunks; the store-brand ones melt a bit messier, but it’s totally fine)
- 7 ounces marshmallow creme (the Fluff brand is classic, but store brand? You do you.)
- 1 teaspoon vanilla extract (I don’t usually measure, TBH)
- Pinch of salt
How I Actually Make It (Warts and All)
- Prep your stuff: Grab an 8×8 inch pan—grease it or line it with parchment if you’re not a fan of scraping fudge out of corners. Honestly, I don’t always bother, but I probably should.
- In your saucepan—medium heat: Stir together sugar, evaporated milk, pumpkin puree, butter, and those spices. (This is where I usually get distracted; if you do, just make sure you keep stirring so nothing burns. Trust me, burnt fudge smells are no joke.)
- Bring to a good bubble: Gently, though. Bubble it for like 12-14 minutes, stirring so it doesn’t stick. If you have a candy thermometer—and I say “if” because mine is always missing when I need it—aim for 234°F (soft-ball stage). It’s not the end of the world if you don’t have one; just aim for a thick, lava-ish look. If it looks a bit weird and suspiciously shiny, you’re on track.
- Take it off the heat: Now QUICKLY dump in your white chocolate chips and marshmallow creme. This is the bit where I usually sneak a spoonful while no one’s looking; it’s scalding but totally worth it. Stir until smooth (or until your arm falls off—which ever’s first). Add in that vanilla and pinch of salt, keep stirring.
- Pour and wait: Into the pan it goes. Spread as quick as you can cause it sets up fast. Smooth the top (I use the back of a spoon rinsed in hot water sometimes—it’s a bit overkill probably?) then… now you wait. Let it cool completely before cutting; I know, I know, the waiting is the hardest part.
Notes From Someone Who’s Messed Up a Lot of Fudge
- The pan size matters more than I thought; too big and the pieces are sad and thin. Too small and it takes ages to set. 8×8 is just right, Goldilocks-style.
- I once tried doubling the recipe and using a roasting tray. Don’t. It never set up, and everyone got sticky pumpkin goo.
- Letting your fudge cool in the fridge is faster, but honestly, I think it sometimes gets a bit grainy. Room temperature is best, but if you’re desperate…
If You’re Feeling Adventurous
- I once threw in chopped toasted pecans—delicious! Adds a little crunch (now my kids demand I do this most times).
- Swapped out white chocolate for semi-sweet chocolate chips one wild night; it was… interesting. Not bad, just unexpected, more like fudge-meets-mocha. Not sure I’d do it again.
- Tried to layer in caramel—don’t bother, unless you like your fudge to ooze everywhere.
Do You Really Need a Candy Thermometer?
Look, all the recipes say yes, but here’s the thing: I lose mine constantly, so I do the cold-water test. Drop a little of the hot mix into a glass of cold water; if you can smush it into a soft ball, you’re golden. If you don’t have parchment, butter works—just slather it on the pan and accept some sticky bits left behind. Or just use the back of a big old spoon to pry stuff out later. It’s rustic!
How To Store (Not That It’ll Last)
Technically, you should store this in an airtight container at room temp for up to a week, or in the fridge for maybe 10 days. But, honestly, in my house, it’s gone before I can bother cleaning the pan. If you’ve got the willpower of a saint, a piece does taste better the next day—somehow the flavors get all cozy together overnight.
Serving—The Way We Like It
If I ever serve this at a party, I cut it into teeny, one-bite squares (so it looks like it feeds a crowd—ha!). At home, massive squares with a strong cup of coffee is how we roll. My cousin dunks hers in hot apple cider—I never quite got on board with that, but, hey, you do you. Oh, and it’s a riot with vanilla ice cream.
If You Learn Nothing Else—My Top Pumpkin Fudge Mistakes
- Don’t rush the boiling time, thinking you’ll save a minute. I did once—it was sad, slumpy fudge pudding (still got eaten though…)
- Taste as you go; every batch of pumpkin puree is a little different. Sometimes you need an extra sprinkle of spice.
- Actually, it sets up faster than you expect, so have your pan ready and don’t answer the phone mid-pour. (Oops.)
Phew, Some FAQs People Have Actually Asked Me
- Can I use homemade pumpkin puree? Sure can. Sometimes it’s a bit wetter though—maybe strain it or cook off extra liquid first.
- Is there a way to make this vegan? I’ve tried with coconut milk and coconut oil instead of evaporated milk and butter—it sort of worked, but the set was a little wonky. Maybe firm up with extra chocolate?
- Does it freeze? Yeah, as long as you wrap it tight, but texture softens a bit. Still tasty though!
- Allergic to white chocolate—now what? I’ve had a neighbor sub in butterscotch chips. Not quite the same, but totally edible.
- Help! My fudge is grainy? Usually means the sugar didn’t dissolve enough or you cooked it too hot. Don’t stress, just call it “rustic.”
- Where can I learn more about fudge making? I love checking out Serious Eats’ fudge guide when experimenting, or for pumpkin info I like King Arthur Baking’s pumpkin guide.
Anyway, if you try this pumpkin fudge and wind up with more questions—or stories!—drop ’em somewhere because honestly, sometimes the best recipes are the ones we mess up together.
Ingredients
- 2 cups white chocolate chips
- 1 cup granulated sugar
- 3/4 cup canned pumpkin puree
- 1/2 cup unsalted butter
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Instructions
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1Line an 8×8-inch square pan with parchment paper, leaving some overhang on the sides.
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2In a medium saucepan over medium heat, combine the pumpkin puree, butter, and sugar. Stir continuously until butter melts and mixture is smooth, about 2 minutes.
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3Add condensed milk, cinnamon, nutmeg, and salt. Stir well and bring to a gentle simmer, then remove from heat.
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4Immediately stir in white chocolate chips and vanilla extract until completely melted and smooth.
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5Pour the fudge mixture into the prepared pan and smooth the top with a spatula.
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6Refrigerate for at least 30 minutes, or until firm. Remove from the pan, cut into squares, and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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