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Fall-Spiced Pumpkin Fudge brings together autumn's best flavors in one sweet treat. This melt-in-your-mouth delight combines velvety texture with warm spices and rich pumpkin. It's a simple yet fancy dessert you can make for parties, give as presents, or enjoy by yourself when the leaves start falling. Every chunk delivers a smooth sweetness that goes perfectly with fall drinks.
INGREDIENTS- Granulated sugar: 2 cups, giving your fudge its basic sweetness.
- Light brown sugar: 1 cup (packed), adding a subtle molasses undertone.
- Unsalted butter: ¾ cup, creating that luxurious mouthfeel.
- Evaporated milk: ⅔ cup, making everything blend into silky perfection.
- Canned pumpkin puree: ½ cup, bringing that key autumn flavor.
- Ground cinnamon: 1 tsp, for that cozy spice kick.
- Nutmeg: ½ tsp, giving a warmth that screams fall.
- White chocolate chips: 12 oz, forming the creamy foundation.
- Marshmallow creme: 7 oz, for that extra fluffy texture.
- Vanilla extract: 1 tsp, tying all flavors together.
- Step 1:
- Put foil in an 8x8-inch pan and rub some butter on it so the fudge won't stick later.
- Step 2:
- Mix your granulated sugar, light brown sugar, unsalted butter, evaporated milk, and pumpkin puree in a pot. Cook on medium heat and keep stirring until butter melts and everything looks smooth.
- Step 3:
- Let the mixture bubble up. Keep stirring for about 10 minutes or until your candy thermometer shows 234°F.
- Step 4:
- Take the pot off the heat right away and dump in your white chocolate chips, marshmallow creme, cinnamon, nutmeg, and vanilla extract. Stir until you can't see any lumps.
- Step 5:
- Pour everything into your ready pan and smooth the top flat with a spatula. Let it cool all the way either on the counter or in your fridge until it gets firm.
- Step 6:
- After it's cooled down, grab the foil sides and lift the whole block out. Cut it into small squares and enjoy.
- Keep your fudge in a sealed container on the counter for up to 1 week, or in the fridge for about 2 weeks.
- For the best taste and feel, eat it when it's not cold from the fridge.
- A candy thermometer really helps make sure your fudge sets up right.
- Want some crunch? Throw some chopped pecans or walnuts on top before it hardens.
Tips from Well-Known Chefs
- Don't rush to put your fudge in the fridge. Let it cool on the counter first so water drops don't form on top.
- Try adding a tiny bit of ground ginger or cloves if you want stronger spice flavors.
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