Pumpkin Fudge

Pumpkin Fudge is a creamy, rich, and sweet treat with a delightful fall flavor. Combining pumpkin puree, warm spices, and white chocolate, this fudge is the perfect seasonal dessert for pumpkin lovers. Whether you’re preparing it for a Halloween party, Thanksgiving, or just craving a sweet pumpkin treat, this recipe is quick and easy to make.

Ingredients

• 2 cups granulated sugar
• ½ cup unsalted butter
• ⅔ cup evaporated milk
• ½ cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 pinch salt
• 2 cups white chocolate chips
• 1 jar (7 oz) marshmallow creme (or fluff)
• 1 teaspoon vanilla extract
• ½ cup chopped pecans (optional for added crunch)

Optional Add-Ins:

• ¼ teaspoon ground cloves for extra warmth
• ½ teaspoon pumpkin pie spice for enhanced flavor
• ¼ cup dried cranberries or chocolate chips for a mix-in twist

For Garnishing:

• Extra chopped pecans or a light dusting of cinnamon

Instructions

Step 1: Prepare the Baking Dish

1. Grease a 9×9-inch baking dish with butter or non-stick spray and line with parchment paper, leaving enough overhang to lift the fudge out easily once set.

Step 2: Cook the Sugar Mixture

1. In a medium saucepan, combine the sugar, butter, evaporated milk, pumpkin puree, cinnamon, nutmeg, ginger, and salt.
2. Heat over medium heat, stirring frequently, until the butter is melted and the mixture reaches a boil. Once boiling, continue to cook for 10-12 minutes, stirring constantly until the mixture thickens slightly.

Step 3: Add White Chocolate and Marshmallow Creme

1. Remove the saucepan from the heat and stir in the white chocolate chips until melted and smooth.
2. Add the marshmallow creme and vanilla extract, stirring until well combined and creamy.
3. If using chopped pecans, stir them in at this point.

Step 4: Pour and Set the Fudge

1. Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
2. Let the fudge sit at room temperature for 2-3 hours, or until it is fully set. For quicker setting, you can refrigerate it for about 1-2 hours.

Step 5: Slice and Serve

1. Once the fudge has set, lift it out of the pan using the parchment paper overhang.
2. Slice into squares and serve. Garnish with extra chopped pecans or a light dusting of cinnamon if desired.

Cooking Notes

• Pumpkin Puree: Make sure to use pumpkin puree and not pumpkin pie filling, which has added spices and sugar.
• White Chocolate: White chocolate chips melt quickly, so stir immediately after removing from heat to prevent clumping.
• Consistency: If your fudge is too soft after setting, refrigerate it longer. The longer it chills, the firmer it will become.

Variations

1. Pumpkin Pie Spice Fudge

Add ½ teaspoon pumpkin pie spice to the fudge mixture along with the cinnamon for a more robust pumpkin spice flavor.

2. Pumpkin Pecan Fudge

Stir in ½ cup chopped pecans and sprinkle extra pecans on top before the fudge sets for added crunch and texture.

3. Pumpkin Chocolate Fudge

Swirl in ½ cup semi-sweet chocolate chips just before pouring the fudge into the dish, creating a pumpkin-chocolate swirl effect.

4. Cranberry Pumpkin Fudge

Mix in ¼ cup dried cranberries for a tart contrast to the sweet fudge.

Frequently Asked Questions (FAQs)

Q: Can I make Pumpkin Fudge ahead of time?
Yes! Pumpkin fudge can be made 1-2 days in advance. Store it in an airtight container at room temperature or in the refrigerator.

Q: How do I store leftovers?
Store any leftover fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months.

Q: Can I substitute white chocolate with another type of chocolate?
Yes, you can substitute white chocolate with milk chocolate or semi-sweet chocolate, but it will slightly alter the flavor profile of the fudge.

Q: How do I prevent the fudge from being too soft?
Ensure you cook the sugar mixture to a thick consistency before adding the white chocolate. Also, refrigerating the fudge will help it set firmer.

Q: Can I use marshmallows instead of marshmallow creme?
Yes, you can substitute mini marshmallows for marshmallow creme. Use about 1 ½ cups of mini marshmallows.

This Pumpkin Fudge is a delightful seasonal treat, combining the warm flavors of pumpkin and spices with the sweetness of white chocolate. It’s perfect for fall gatherings, holiday parties, or anytime you’re in the mood for something sweet and festive. Customize it with your favorite add-ins, and enjoy the rich, creamy taste of pumpkin in fudge form!