Name: Pumpkin Fudge
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups granulated sugar; 1 cup light brown sugar (packed); ½ teaspoon Kosher salt; 1 ½ sticks butter (high quality); ⅔ cup evaporated milk; ½ cup pure pumpkin puree; 1 ½ T pumpkin pie spice; 2 cups white chocolate chips (high quality); 7 oz marshmallow creme; 1 cup hazelnuts (chopped and toasted)

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This creamy pumpkin fudge is smooth, sweet, and spiced just right! A festive fall treat that’s easy to make and perfect for holidays.

When fall rolls around, I’m ready for two things: pumpkin spice everything and cozy, comfort-food-style treats.

And if you’ve never tried pumpkin fudge before, let me tell you: this is one of the dreamiest ways to get your pumpkin fix. It’s creamy, sweet, and spiced just right, with that melt-in-your-mouth texture fudge is famous for.

The best part? This pumpkin fudge recipe is easy enough for anyone to pull off, even if candy-making usually sends you running. You don’t need fancy equipment or years of practice to make it work.

A few simple ingredients, a saucepan, and a little stirring – boom, you’re basically a fudge-making pro. And once that silky pumpkin mixture sets, you’ll have a treat that tastes like a pumpkin pie and a piece of fudge had the most delicious baby.

Now, while this fudge is perfect for the holidays (it’s basically begging to show up on your Thanksgiving dessert table or in your Christmas goodie tins), it also makes a fantastic edible gift.

Wrap a few squares in wax paper, tie it with ribbon, and you’ve got a handmade present that looks thoughtful without being fussy.

So grab your pumpkin purée and spices, and let’s get stirring. This creamy pumpkin fudge is fall coziness in a square. And trust me, you’re going to want more than one piece.

Ingredients

2 cups granulated white sugar
1 cup packed light brown sugar
1/2 teaspoon Kosher salt
1 1/2 sticks of quality butter
2/3 cup evaporated milk
1/2 cup 100% pumpkin puree (canned or homemade)
1 1/2 T pumpkin pie spice
2 cups high-quality white chocolate chips
1 jar (7 oz.) marshmallow creme
1 cup chopped and toasted hazelnuts

Here are some additional tips that I think will be helpful to make your fudge successful:

Pick a Large Pan. Your ingredients will boil and expand, possibly two to three times their size. You should make sure to have a pan that will hold everything, and has tall sides preferably.
Check Consistency. If you are new to fudge making, you should use a thermometer. You can also test it by filling a glass with cold water and dropping some of the fudge mixture into it. If the pieces are soft and moldable it’s good. If they dissolve, go longer. If the sugar forms crystals, you’ve gone too long.
Remove from Heat. You don’t want the mixture just sitting there on the burner while you do other things once it has reached temperature. It will start to burn, so remove from heat immediately.
Line the Pan. Use either wax paper or foil so that you can easily remove the fudge from the pan.

Get the printable recipe for this delicious fudge below!

Pumpkin Fudge

While sweet pies tend to get most of the attention during pumpkin season, another delicious way to use this ingredient is to make pumpkin fudge!

5 from 1 vote

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: pieces

Cost: $5

Equipment

1 Square baking pan 8 x 8
1 Candy thermometer

Ingredients

2 cups granulated sugar
1 cup light brown sugar packed
½ teaspoon Kosher salt
1 ½ sticks butter high quality
⅔ cup evaporated milk
½ cup pure pumpkin puree
1 ½ T pumpkin pie spice
2 cups white chocolate chips high quality
7 oz marshmallow creme
1 cup hazelnuts chopped and toasted

Instructions

Line an 8×8 baking pan with foil, then grease with baking spray.
Combine sugar, brown sugar, evaporated milk, pumpkin, butter, salt, and spice in a medium saucepan.
Bring sugar mixture to a rolling boil, stirring constantly. Boil, stirring constantly, for 12-14 minutes or until candy thermometer reaches 236°. When the mixture has reached the ‘soft ball’ stage, take it off the heat.
Let cool for about 10 – 15 minutes and stir in the chocolate chips, marshmallow cream, and three-fourths of the hazelnuts.
It's at this time that you can beat the fudge with a spoon and your hand or an electric mixer.
Immediately pour into the prepared pan. Top with remaining hazelnuts.
Let the pan stand on a wire rack until completely cooled, then refrigerate tightly-covered.
To serve, lift from the pan; remove the foil and cut into 3/4 inch squares.

Notes

Check if the fudge has reached the soft ball stage by dropping a spoonful of the sugar syrup into cold water. It should form a soft, flexible ball – and then you know it’s ready.

To beat fudge, stir it quickly with a wooden spoon until it becomes thicker and loses its gloss. This can take between 5 – 15 minutes. I’ll be honest . . . I lose my patience.

But if you beat the fudge for the appropriate amount of time, it will be smoother. Some people do it with their hand and a spoon, and others use an electric mixer.

If your fudge doesn’t set properly, you can reheat it. You will need to add in 1 to 1 1/2 cups of water and get it to the soft ball stage again.