Pumpkin Fudge

Celebrate the flavors of the season with this Pumpkin Fudge. Super simple to make, and filled with pumpkin pie spice and pumpkin, this is a holiday treat you’ll want to keep on hand!

Love fudge? Try this Easy Fudge or this Creamy Cranberry Pistachio Fudge.

Sometimes, you just need to start from scratch.

I first posted about pumpkin fudge here in 2007. The fudge gave me a little bit of trouble, but it was delicious, so I posted the recipe.

Then, in 2013, I decided to tackle it again. I was able to make the recipe successfully, but over the years, I had readers saying that their fudge did not set up.

So here I am again, in 2024. I set out to re-test the recipe, and realized it was one of those recipes that worked sometimes and doesn’t other times. And that just doesn’t cut it for me anymore.

So I went back to the drawing board, and made some major changes. But now you have a pumpkin fudge recipe that will set up for you, no problem. And it doesn’t hurt that it’s addictively delicious.

This one is a winner!

Ingredients

• Sugar: This is granulated sugar.
• Butter: I used unsalted butter.
• Evaporated Milk: Make sure you are using evaporated milk, not sweetened condensed milk. You’ll need a small 5 oz can, but if you only have a larger can, just measure out 5 ounces.
• Pumpkin Puree: This is straight puree, not pumpkin pie mix.
• Pumpkin Pie Spice: I like to use my homemade pumpkin pie spice, but you could use a store bought mix, as well.
• White Chocolate Chips: White chocolate chips work perfectly, but you could also chop up white chocolate bars.
• Marshmallow Creme: My original recipe used marshmallows, but I found that marshmallow creme made for a better fudge.
• Vanilla: Use a high quality extract for the best results.

How to Make Pumpkin Fudge

STEP 1: Combine the sugar, butter, evaporated milk, pumpkin puree, and pumpkin pie spice in a sauce pan. Stir it all together well, then turn the heat on to medium heat.

STEP 2: Bring the mixture to a boil. You want to make sure you are stirring the mixture fairly often to keep it from burning.

STEP 3: Cook the mixture until it starts to thicken up. It should coat the back of a spoon. I usually go by sight, but if you have a candy thermometer, it will be between 230ºF and 238ºF.

STEP 4: Turn off the heat and stir in the white chocolate chips, marshmallow creme, and vanilla extract. Make sure to add this right away so it will all melt together.

STEP 5: Stir until the chocolate is melted. The mixture will be fairly thick.

STEP 6: Poor the mixture into a square baking dish that is lined with foil. Let it sit at room temperature until set up, or place in the refrigerator to have it set up faster.

Tips and Tricks

The time the fudge will need to cook on the stove top will vary depending on your altitude. It took me about 10 minutes, but it can be less or more for you. Just make sure to stay constantly stirring to avoid burning, and turn off the heat when it is thick enough to coat the back of a spatula.

This pumpkin fudge is pretty sweet, as most fudge is. Just keep the pieces small, and a small piece is all you need.

I store the fudge in a covered container or in a ziplock bag at room temperature. You could also store it in the refrigerator to get it to last a little bit longer. You can also tightly wrap it and freeze it.

More Pumpkin Recipes

Pumpkin Waffles
Pumpkin Roll
Baked Pumpkin Donuts
Loaded Caramel Pumpkin Blondies

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