Pumpkin Pie Fudge

Enjoy the warm flavors of fall with this Pumpkin Pie Fudge recipe. So soft and smooth with pure pumpkin, pumpkin pie spice, and a few special ingredients like marshmallow creme that makes the fudge super soft and rich texture

Course Dessert, Pumpkin

Cuisine American

Keyword pumpkin fudge, pumpkin pie fudge, pumpkin spice fudge recipe

Prep Time 10

Cook Time 20

Set Time 1

Total Time 1 30

Servings

Calories 140kcal

Author Jessica - Together as Family

Equipment

Ingredients

12 tablespoons unsalted butter
1½ cups granulated sugar
1½ cups packed light brown sugar
3/4 cup evaporated milk
1/2 cup pure pumpkin
2 teaspoons pumpkin pie spice
1 bag (12 oz) white chocolate chips
1 jar (7 oz) marshmallow fluff
1 teaspoon vanilla extract
¼ teaspoon kosher salt or sea salt
1/2 cup chopped pecans or walnuts ^{(optional, less or more to taste)}

Instructions

Line a 9x13 baking pan with parchment paper or foil. Spray it lightly with cooking spray. Set aside.
^{* Tip : I like to first spray the pan and then press the parchment paper, or foil, into the pan. The spray helps the paper or foil adhere to the pan and not move around when pouring in the fudge.}
Into a large saucepan, over medium heat, add the butter, sugar, light brown sugar, evaporated milk, pure pumpkin, and pumpkin pie spice.
12 tablespoons unsalted butter, 1½ cups granulated sugar, 1½ cups packed light brown sugar, 3/4 cup evaporated milk, 1/2 cup pure pumpkin, 2 teaspoons pumpkin pie spice
Bring the mixture to a boil, while stirring very frequently, making sure to not increase the heat. The heat must always stay at medium!
Once boiling, keep cooking while stirring it frequently, and let it boil for 20 minutes - or when the mixture reaches 234℉ or the softball stage on a candy thermometer.
^{* It's important to stir very frequently to keep the sugar from scorching and burning to the bottom of the pan.}
^{* A candy thermometer is not necessary but if you have one then use it. Once it's boiling, set the timer for 20 minute and let it cook while stirring frequently. Do not change the heat setting on the stove top. After 20 minutes at medium heat, it will be ready to go at the correct temperature.}
Remove the pan from the heat and immediately add in the white chocolate chips, marshmallow fluff, vanilla extract and salt. Stir until all of the chocolate chips are melted and it's a smooth mixture.
1 bag (12 oz) white chocolate chips, 1 jar (7 oz) marshmallow fluff, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt or sea salt
Pour the fudge into the prepared pan and sprinkle the chopped nuts over top (if using). Gently press them down into the fudge.
1/2 cup chopped pecans or walnuts
Let the fudge rest, at room temperature, until it is set. About 1-2 hours. Slice the fudge into small squares and store it inside an airtight container at room temperature until ready to serve.

Notes

Keep a close eye on the sugar mixture while it's boiling, and make sure to stir it very frequently, to ensure it does not scorch or burn to the bottom of the saucepan. This is not one of those recipes where you can leave it cooking on the stove, you need to stay with it the whole time and stir it very frequently.

This recipe was inspired by the Fantasy Fudge recipe with has marshmallow creme in it. The marshmallow cream is the 'secret ingredient' in any great fudge recipe cause it provides a soft texture and almost makes the fudge less-sweet than if you didn't add it.

Fudge is rich! It's best served in small squares.

Fudge can be served at room temperature OR it can be served chilled from the fridge. I like to eat it both ways. Fudge eaten at room temperature allows for a softer texture, while chilled fudge has a firmer texture with that great cold taste

Nutrition