Description
This Pumpkin Fudge recipe combines the rich, creamy sweetness of white chocolate and marshmallows with the warm, comforting flavors of pumpkin and pumpkin pie spice. A perfect festive treat that sets quickly and is easy to make on the stovetop, this fudge is sure to delight with its smooth texture and seasonal taste, ideal for sharing during fall and holiday seasons.
Ingredients
Scale
Wet Ingredients
- 1 and ½ cups (300g) granulated sugar
- 1 (5 ounce) can (147mL) evaporated milk
- ½ cup pumpkin purée
- 2 Tablespoons (28g) unsalted butter
Dry & Spices
- 1 teaspoon salt
- 1 Tablespoon pumpkin pie spice
Add-ins
- 12 ounces (340g) white chocolate chips
- 2 cups (90g) mini marshmallows
- ¼ cup (30g) finely chopped pecans (optional)
Instructions
- Prepare the Pan: Line an 8″ x 8″ baking dish with foil, leaving an overhang on the sides for easy removal. Spray the foil with non-stick spray and set the pan aside.
- Cook the Base: In a medium saucepan over medium heat, combine granulated sugar, evaporated milk, pumpkin purée, unsalted butter, salt, and pumpkin pie spice. Bring the mixture to a boil, stirring often, and continue boiling for 8-12 minutes until it thickens and begins to pull away from the sides and bottom of the pan as you stir.
- Add Chocolate and Marshmallows: Remove the saucepan from heat. Immediately add white chocolate chips and mini marshmallows to the hot mixture. Stir vigorously until all are completely melted and the mixture is smooth.
- Incorporate Pecans: Stir in the finely chopped pecans if using, then pour the fudge mixture into the prepared baking dish. Sprinkle extra chopped pecans on top if desired.
- Chill and Set: Refrigerate the fudge for at least 30 minutes or until completely firm.
- Slice and Store: Once set, use the foil overhang to lift the fudge out of the pan. Cut into 32 squares or desired sizes. Store fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. It also freezes well for up to three months.
Notes
- Measuring Pumpkin: Pumpkin purée is best measured by volume (cups) rather than weight to account for moisture variance between brands.
- Boiling Time: Be sure to watch the mixture closely during boiling to avoid scorching; stirring often helps prevent sticking.
- Texture Variations: Adding pecans is optional but adds great texture and flavor contrast.
- Storage Tips: Proper airtight storage extends freshness; refrigeration increases shelf life to two weeks.
Nutrition
- Serving Size: 1 piece (approx. 30g)
- Calories: 110
- Sugar: 18g
- Sodium: 60mg
- Fat: 4.5g
- Saturated Fat: 2.8g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
