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    Home » Recipes » Candy

    Easy Pumpkin Fudge Recipe (Video)

    October 9, 2022 by Kelly 16 Comments

    This Easy Pumpkin Fudge recipe makes a creamy and delicious fudge with the warm cozy flavors of pumpkin and spice. The perfect homemade holiday candy and no-bake treat for fall and Thanksgiving!

    pumpkin fudge squares stacked on a plate this recipe!

    Jump to Section

    • The BEST Pumpkin Fudge recipe!
    • Ingredients for Pumpkin Fudge
    • How to make Pumpkin Fudge
    • Tips for success
    • FAQ
    • More Pumpkin Recipes:
    • Easy Pumpkin Fudge Recipe

    The BEST Pumpkin Fudge recipe!

    After testing several recipes, this pumpkin spice fudge with marshmallow crème is definitely my favorite.

    • Pumpkin Pie Fudge has the perfect fudgy texture
    • Yummy pumpkin flavor – This pumpkin pie fudge has a full half-cup of pumpkin puree. Many other recipes have only 2 tablespoons of pumpkin, giving them very little actual pumpkin flavor
    • Cozy pumpkin spice – just the right amount of pumpkin pie spice enhances the pumpkin flavor without overwhelming it
    • Easy to make
    • Perfect for snacking, parties, and gifting
    • Makes an excellent hostess gift for holiday get togethers
    • The perfect homemade holiday candy and no-bake treat for fall and Thanksgiving!
    a stack of pumpkin fudge on a rack

    Ingredients for Pumpkin Fudge

    ingredients for pumpkin fudge in bowls: white chocolate chips, sugar, brown sugar, marshmallow creme, pumpkin, pecans, butter, and salt
    • Pumpkin puree – be sure to use 100% pure pumpkin and NOT pumpkin pie mix
    • Pumpkin pie spice – either store bought or homemade (which is super easy to make at home!)
    • Sugar – granulated sugar and brown sugar
    • Evaporated milk
    • Butter
    • White chocolate – bars or white chocolate chips
    • Marshmallow crème – I use Kraft Jet Puffed
    • Pecans – for crunch and flavor. You can stir them in the fudge or sprinkle them on top
    • Vanilla
    • Salt – a pinch of salt enhances the flavor – my secret ingredient for all things sweet

    How to make Pumpkin Fudge

    • Start by lining a 9 x 9-inch baking pan with foil.
    • Combine sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin spice in a saucepan.
    • Bring to a boil over medium heat, stirring constantly. Continue boiling, stirring constantly, for until a candy thermometer reaches 234°F (soft-ball stage), about 10-12 minutes
    a pan showing the base ingredients of pumpkin fudge: sugar, brown sugar, evaporated milk, pumpkin, pumpkin spice, and butter and another pan showing that mixture boiling
    • Remove from heat and quickly stir in white chocolate, marshmallow crème, nuts, vanilla, and salt.
    • Stir vigorously for 1 minute or until chocolate is melted and marshmallow crème is thoroughly combined.
    a pan showing the added ingredients of white chocolate chips, chopped pecans, and marshmallow creme to a base of boiled sugar and butter and a pan showing the mixing of those ingredients
    • Immediately pour into prepared pan.
    • Cool on wire rack until completely cooled (room temperature), about 2 hours.
    pouring pumpkin fudge mixture into a foil lined pan and a pan of pumpkin fudge
    • Tightly cover and refrigerate.
    • To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

    Tips for success

    • Line pan with aluminum foil. Do this first before you start boiling the fudge. You want to get it stirred and into the pan as quick as you can before it starts to set.
    • Have the white chocolate, marshmallow crème, pecans, vanilla, and salt all measured and ready to stir into the fudge immediately after it reaches 234°F.
    • Follow the directions carefully
    • Let cool to room temperature before refrigerating so condensation doesn’t form and drip on top of fudge.

    FAQ

    What is pumpkin fudge made of?

    Pumpkin fudge is made of pumpkin puree, pumpkin pie spice, granulated sugar, brown sugar, evaporated milk, butter, white chocolate chips, marshmallow crème, pecans, and vanilla.

    Is evaporated milk or condensed milk better for fudge?

    Different recipes are formulated on either evaporated or sweetened condensed milk. The best one to use is the one the recipe calls for. This recipe uses evaporated milk because the sugar is being added separately and is being boiled to a certain temperature so that the fudge sets properly.

    Why use evaporated milk in fudge?

    Evaporated milk is more stable than fresh milk which prevents it from curdling as it boils until it reaches 234°F. It also allows you to use the exact amount and type of sugar you choose, unlike sweetened condensed milk.

    How far in advance can you make fudge?

    Fudge can be made several weeks in advance and stored in the refrigerator or freezer.

    Do you refrigerate fudge to set?

    Yes, refrigerating fudge allows it to set quicker and makes it easier to slice into neat pieces.

    Can I substitute cream for evaporated milk in fudge?

    It’s best to use what the recipe calls for.  Fudge can be temperamental and each recipe is developed to set with the proper consistency.

    How do you cut fudge neatly?

    Refrigerate the fudge until it is set, then use a heavy knife to cut it into squares. Greasing the knife helps prevents sticking. Don’t use a wet knife, it makes the sugar dissolve.

    How do you store fudge?

    Store fudge in an airtight container in the refrigerator for up to 2 weeks.  To keep the fudge from drying out, I prefer to leave it uncut until ready to serve.

    Can you freeze fudge?

    Yes, fudge can be frozen. Wrap the uncut fudge in plastic wrap then put it in a large Ziploc freezer bag. Freeze for up to 2 months. To thaw, set out on counter at room temperature.

    pumpkin fudge squares beside a small bowl of pumpkin puree

    More Pumpkin Recipes:

    • The BEST Pumpkin Pie Recipe
    • Pumpkin Streusel Muffins
    • Homemade Pumpkin Puree
    • Pumpkin Puree vs Canned Pumpkin
    • Pumpkin Cheesecake
    • Best Ever Pumpkin Bread
    • Homemade Pumpkin Pie Spice
    • Pumpkin Chocolate Chip Muffins
    • Pumpkin Crunch Cake
    • Pumpkin Cinnamon Rolls
    • Chipotle Roasted Pumpkin Chowder
    • Pumpkin Butter
    • Pumpkin Spice White Hot Chocolate

    Recipe adapted from Libby’s

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    pumpkin fudge squares stacked on a plate

    Easy Pumpkin Fudge Recipe


    ★★★★★

    5 from 4 reviews

    • Author: Kelly
    • Total Time: 20 minutes
    Print Recipe
    Pin Recipe

    Description

    This Easy Pumpkin Fudge recipe makes a creamy and delicious fudge with the warm cozy flavors of pumpkin and spice.


    Ingredients

    Scale
    • 2 cups granulated sugar
    • 1 cup packed light brown sugar
    • ⅔ cup (5oz can) evaporated milk
    • ½ cup pumpkin puree
    • 2 teaspoons pumpkin pie spice
    • ¾ cup (1 ½ sticks) butter
    • 12oz (2 cups) white chocolate chips
    • 1 jar (7 ounces) marshmallow crème
    • 1 cup chopped pecans
    • 1 ½ teaspoons vanilla extract
    • ½ teaspoon salt

    Instructions

    1. Line a 9 x 9-inch baking pan with foil.
    2. Combine sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin spice in a saucepan.
    3. Bring to a boil over medium heat, stirring constantly. Continue boiling, stirring constantly, for until a candy thermometer reaches 234°F (soft-ball stage), about 10-12 minutes.
    4. Remove from heat and quickly stir in white chocolate, marshmallow crème, nuts, vanilla, and salt.
    5. Stir vigorously for 1 minute or until chocolate is melted and marshmallow crème is thoroughly combined.
    6. Immediately pour into prepared pan.
    7. Cool on wire rack until completely cooled (room temperature), about 2 hours.
    8. Tightly cover and refrigerate until set.
    9. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

    Equipment

    Image of 9-inch baking pan

    9-inch baking pan

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    Image of candy thermometer

    candy thermometer

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    Notes

    I use Kraft Jet Puffed Marshmallow Creme

    Makes 64 1-inch squares, about 3 pounds

    cooking time doesn't include cooling time

    • Prep Time: 5
    • Cook Time: 15
    • Cuisine: American

    Keywords: pumpkin, fudge, fall, autumn, candy, recipe, pecan, evaporated milk, marshmallow creme, pumpkin spice, no-bake, easy

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    1. angiesrecipes

      October 09, 2022 at 1:26 pm

      They look incredibly delicious and tempting! Thanks for all the awesome tips too, Kelly.

      Reply
      • Kelly

        October 23, 2022 at 3:52 pm

        Thanks, Angie!

        Reply
    2. Ron

      October 10, 2022 at 5:03 am

      What an excellent idea for a fall snack or as I'm thinking for a Thanksgiving treat. I'll be passing this on to Eva as she is in charge of our American Thanksgiving in Sweden dinner we do every year.

      ★★★★★

      Reply
      • Kelly

        October 23, 2022 at 3:57 pm

        Thanks so much, Ron!

        Reply
    3. 2pots2cook

      October 11, 2022 at 9:21 am

      Beautiful seasonal dessert! Yes please!

      ★★★★★

      Reply
      • Kelly

        October 23, 2022 at 3:49 pm

        Thanks so much, Davorka!

        Reply
    4. Liz

      October 12, 2022 at 8:30 am

      I haven't made pumpkin fudge in years! Next batch will have pecans!!

      Reply
      • Kelly

        October 23, 2022 at 3:48 pm

        It's so addictive!

        Reply
    5. Michelle

      October 14, 2022 at 9:58 am

      Such a fun and decadent treat, perfect for this time of year! Save me a slice!

      ★★★★★

      Reply
      • Kelly

        October 23, 2022 at 3:48 pm

        Thanks Michelle!

        Reply
    6. Jeffie Bennett

      October 24, 2022 at 11:11 pm

      I made your fudge and everyone loved it. I'll be making it again.

      Reply
      • Kelly

        October 25, 2022 at 5:47 pm

        So happy you liked it, Jeffie! Thanks so much!

        Reply
    7. David Scott Allen

      November 18, 2022 at 3:57 pm

      I am going to send this to my brother - he is the fudge maker in the family. His favorite pie is pumpkin and his favorite sandwich is a fluffernutter. I somehow know he will really love this!

      Reply
      • Kelly

        April 24, 2023 at 5:46 am

        I hope he loves it! Thanks so much, David!

        Reply
    8. Cookie Monster

      February 10, 2023 at 3:36 am

      Easy to make, fantastic taste

      ★★★★★

      Reply
      • Kelly

        February 14, 2023 at 10:25 pm

        Thanks Cookie Monster!

        Reply

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    Kelly Shaban

    Hi there! So nice to meet you! Welcome to my little corner of the internet. I’m so glad you're here! I’m Kelly, a homeschooling mother of five (and a CPA in a previous life). When I’m not teaching differential equations or Newton’s Law of Universal Gravitation, you’ll find me in the kitchen, whipping up something good to eat for my hungry crew. Read More About Me

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