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–+ servings
Front close up view of stacked pumpkin fudge squares on a piece of white parchment paper.
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Pumpkin Fudge

Classic fudge gets a pumpkin spice twist in this sinfully delicious Pumpkin Fudge. It's the perfect fall treat!
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 25 minutes
Servings 20

Ingredients

  • ¾ cup butter unsalted
  • 2 cups granulated white sugar
  • 1 cup packed light brown sugar
  • ⅔ cup evaporated milk
  • ½ cup pure pumpkin puree NOT pumpkin pie filling
  • 1 teaspoon pumpkin pie spice
  • 1 (12 ounce) package white chocolate morsels
  • 1 (7 ounce) jar marshmallow creme
  • 1 teaspoon vanilla extract

Instructions

  • Line an 8x8 or 9x9 pan with aluminum foil and spray with nonstick cooking spray. Set aside.
  • Melt butter in a heavy-bottomed saucepan (with at least a 3-quart capacity) fitted with a candy thermometer over medium high heat.
  • Add white sugar, brown sugar, evaporated milk, pumpkin puree, and pumpkin pie spice. Stir to combine.
  • Bring mixture to a boil, stirring constantly. Cook (while stirring constantly) until a candy thermometer reaches between 235 to 240 degrees F (I try to aim for 238 degrees F, which takes approximately 10 to 11 minutes).
  • Remove the saucepan from heat. Stir in chocolate morsels until melted. Add marshmallow creme and vanilla and stir until combined.
  • Pour mixture into prepared pan. Allow to reach room temperature, then refrigerate until firm (about 2 hours).
  • When ready to cut, remove the fudge from the pan by lifting the foil. Remove and discard foil. Place fudge on a cutting board and cut into squares.

Notes

  • Store in an airtight container in the refrigerator for 10 to 14 days.
  • To freeze, wrap individual slices in plastic wrap, then place in a zip-top plastic freezer bag.  Freeze for up to 2 to 3 months.  Defrost in the fridge overnight.