Description
This creamy pumpkin fudge is an easy, homemade fall treat bursting with pumpkin spice flavor and a silky, melt-in-your-mouth texture. It’s perfect for gifting, sharing at gatherings, or enjoying as a cozy dessert all season long.
Ingredients
- 2 cups granulated sugar
- 1 cup packed brown sugar (light or dark)
- 3/4 cup unsalted butter, softened
- 2/3 cup evaporated milk
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 tbsp light corn syrup
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/8 tsp salt
- 1 tsp vanilla extract
- 2 cups white chocolate chips (or chopped white chocolate)
- 1 cup mini marshmallows
- Optional: Chopped pecans or walnuts
- Optional: Extra cinnamon sugar sprinkle
- Optional: Drizzle of melted chocolate
Instructions
- Line an 8×8-inch square baking pan with parchment paper, leaving an overhang for easy lifting. Lightly butter the parchment.
- In a medium saucepan, combine granulated sugar, brown sugar, unsalted butter, evaporated milk, pumpkin puree, corn syrup, cinnamon, nutmeg, cloves, ginger, and salt. Whisk to blend.
- Place saucepan over medium heat. Stir constantly for 4-5 minutes until butter melts and mixture is smooth.
- Bring mixture to a gentle boil, stirring often. Boil for 7-8 minutes, stirring constantly, until slightly thickened.
- Remove from heat. Immediately add white chocolate chips, marshmallows, and vanilla extract. Stir vigorously until melted and glossy.
- Quickly pour fudge into prepared pan. Smooth top with spatula.
- Add optional toppings (nuts, cinnamon sugar, chocolate drizzle) while fudge is soft.
- Cool at room temperature for at least 2 hours, or refrigerate for 45-60 minutes for firmer squares.
- Lift fudge out of pan using parchment. Slice into 16 squares with a sharp knife, wiping blade between cuts.
Notes
Measure all ingredients before starting, as fudge sets quickly. Use a heavy-bottomed pan for even heating. For dairy-free, substitute coconut oil for butter and coconut milk for evaporated milk. Fudge is naturally gluten-free. Store in an airtight container at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 2 months. For best texture, serve chilled or at cool room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/16 of batch)
- Calories: 170
- Sugar: 24
- Sodium: 35
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 28
- Protein: 1
Keywords: pumpkin fudge, fall dessert, easy fudge, homemade fudge, pumpkin spice, autumn treat, gluten-free dessert, holiday gift, creamy fudge, no thermometer fudge