This rich pumpkin fudge is a sweet treat that combines the warm flavors of pumpkin and spices. It’s creamy, dreamy, and perfect for fall or anytime you crave something special!
I love making this fudge because it’s so easy. Just mix, pour, and chill! Plus, it’s a great candy to share or keep all to yourself—no judging here if you munch on it! 😄
Key Ingredients & Substitutions
White Chocolate Chips: These give the fudge its creamy texture. If you’re looking for a healthier option, you can use dark chocolate chips. They might change the flavor slightly but will still be delicious!
Sweetened Condensed Milk: This is crucial for creaminess. If you’re looking to cut sugar, try using unsweetened coconut milk mixed with a bit of sugar or a sugar substitute. Keep an eye on the consistency.
Canned Pumpkin Puree: Always use real pumpkin puree, not the spiced filling. If you don’t have canned pumpkin, you can roast fresh pumpkin and mash it. Just make sure to remove the skin! You could also try butternut squash puree as a substitute.
Spices: The cinnamon, nutmeg, and ginger are key for flavor. If you’re short on spices, pumpkin pie spice can work as a substitute, just adjust the amount to taste!
How Do I Make Sure My Fudge Sets Properly?
Setting fudge can be tricky, but here are some tips to ensure it turns out great:
- First, keep stirring the chocolate and sweetened condensed milk over low heat until completely smooth. This prevents any burning or clumping.
- After mixing in the pumpkin and spices, make sure the mixture is well combined before pouring it into the pan. Any lumps can affect the texture.
- Let the fudge chill in the refrigerator for at least 2 hours; this helps it set firmly. If it’s still too soft after this time, leave it in longer.
Using these tips should help your fudge come out perfectly every time! Enjoy making this sweet treat!
How to Make Pumpkin Fudge
Ingredients You’ll Need:
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Pinch of salt
- White chocolate chips or white candy melts (optional for drizzle)
How Much Time Will You Need?
This pumpkin fudge recipe will take about 10 minutes to prepare and then you need to chill it for at least 2 hours. So, in total, you should plan for around 2 hours and 10 minutes, but the wait is totally worth it!
Step-by-Step Instructions:
1. Prepare Your Pan:
First things first, grab an 8×8-inch square pan. Line it with parchment paper, leaving a little bit of overhang. This will make it super easy to lift the fudge out later. Set your pan aside for now.
2. Melt the Chocolate:
In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Heat this over low heat, stirring constantly. You want to keep an eye on it and make sure everything melts smoothly together.
3. Mix in the Pumpkin and Spices:
Once the chocolate is melted, remove the saucepan from the heat. Stir in the canned pumpkin puree, vanilla extract, ground cinnamon, nutmeg, ginger, and a pinch of salt. Mix all of this together until it’s smooth and well blended. Take a moment to enjoy that delicious aroma!
4. Pour and Spread the Mixture:
Now it’s time to pour the pumpkin fudge mixture into your prepared pan. Use a spatula to spread it out evenly. Don’t worry if it’s a bit thick; just make sure it’s nice and flat on top.
5. Add a Drizzle (Optional):
If you’re feeling fancy, melt a small amount of white chocolate chips or candy melts. Drizzle it over the top of the fudge for a lovely finishing touch!
6. Chill Out:
Cover the pan and pop it in the refrigerator. Let it chill for at least 2 hours, or until it’s nice and firm. Trust me; the longer you wait, the better it will be!
7. Cut into Squares:
Once it’s set, remove the fudge from the pan using the parchment paper overhang. Cut it into small squares or rectangles, just the way you like it!
8. Store Your Fudge:
Keep your pumpkin fudge in an airtight container in the refrigerator. It should stay fresh for about a week—if it lasts that long, because it’s so delicious!
Enjoy this creamy, spiced pumpkin fudge that’s perfect for fall gatherings or anytime you want a delightful sweet treat!
Can I Use Dark Chocolate Instead of White Chocolate?
Absolutely! You can substitute dark chocolate chips for a richer flavor. Just keep in mind that it will change the taste profile, making it less sweet and more intense.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, fresh pumpkin works well! Just make sure to roast and mash it first. You’ll want to remove any excess moisture to ensure the fudge sets properly.
How Should I Store Leftover Fudge?
Store leftover fudge in an airtight container in the refrigerator for up to one week. Place parchment paper between layers if stacking to prevent them from sticking together!
Can I Freeze Pumpkin Fudge?
You can freeze pumpkin fudge! Wrap it tightly in plastic wrap and then in foil or store in an airtight container. It should last up to 3 months. Just thaw in the fridge before enjoying!
