A delicious, easy fudge recipe that's perfect for fall. Flavors of pumpkin spice,white chocolate and marshmallow make this recipe a must for the fall season. Pumpkin Spice Fudge makes a great hostess gift, or an indulgent treat to have throughout the holidays.
Ingredients you'll need for this recipe
- vegetable oil (a tiny amount, just for greasing the saucepan)
- unsalted butter
- granulated sugar
- dark brown sugar
- sweetened condensed milk
- pumpkin puree
- pumpkin pie spice
- vanilla extract
- white chocolate chips
- mini marshmallows
You'll need a candy thermometer
One thing about making fudge is that you need a candy thermometer. Heating the fudge to the correct temperature is really important for the recipe to be a success. If you're looking for a good candy thermometer, I have a few suggestions for you. This one is awesome. I love it becomes it comes with a pot clip so you can just keep it attached to the pot while the fudge is cooking. Or, if you're looking for something digital, try this one . It has raving reviews. Both would be perfect for making fudge.
Tips for making pumpkin spice fudge
Making fudge from scratch can seem pretty intimidating. Trust me, I avoided making it for years even though I wanted to serve it at holiday dinners, give as gifts, etc. But like everything else, just go slow, take your time, read the recipe instructions before you get started so you know what to expect. I've included a few helpful links that I found to be awesome resources for making successful fudge.
Looking for more fall inspired recipes?
- digital thermometer or candy thermometer
- 4 tablespoons unsalted butter
- ¾ cup granulated sugar
- ¼ cup dark brown sugar packed
- ½ cup sweetened condensed milk
- ½ cup pumpkin puree
- 2 tsp pumpkin pie spice
- 2 tsp pure vanilla extract
- 12 oz white chocolate chips
- 2 cups mini marshmallows
- Grease and line a 9x5 inch loaf pan or 8x8 baking dish with parchment paper. Gather and measure out all your ingredients before you get started.
- Place a medium sized sauce pan over low-medium heat. Add in butter and let it melt, stirring it for a few seconds. Add in granulated sugar, light brown sugar, and sweetened condensed milk. Stir mixture together. Add in pumpkin puree, pumpkin spice, and vanilla extract. Stir mixture together until it is thoroughly combined. Add in the white chocolate chips, stirring continuously until the chocolate is completely melted and smooth. At this point the mixture will be thick.
- Turn up the heat to medium. Stir fudge continuously while it boils. Continue stirring for about 10 or until the candy thermometer reads 236 degrees. Quickly turn off heat and remove pan from heat. Do not stir the fudge once you take it off the heat. Allow the fudge to cool slightly but still monitor the temperature. When the temperature drops to 110 degrees, pour the mini marshmallows into the mixture and fold until thoroughly combined.
- Pour fudge into the loaf pan or baking sheet and allow it to set at room temperature for at least 2 hours or up to over night. When ready to serve simply lift the fudge out of the pan by using the sides of the parchment paper and cut fudge into 1 inch squares.