A delicious and easy fudge recipe that’s perfect for fall. Flavors of pumpkin, cinnamon, nutmeg and white chocolate make this recipe a must for the fall season.
I think fudge is one of those sweet treats that you can do a lot with. You can customize the flavor to fit the season, add various mix-ins, give it as gifts, etc. Naturally I wanted to try to make a batch for fall with pumpkin flavor in mind. #Allpumpkineverything. This was my first rodeo when it came to making fudge and let me tell you, it wasn’t pretty. I must have went through 5 or 6 attempts before I finally got it together and was able to make a smooth, thick flavorful fudge. Now that I’ve got the hang of it I want to make fudge everything. I definitely know what this year’s Christmas gifts are going to be 😉
Are you guys good at making fudge? Have you tried it before? I see so many variations online and they always looks amazing. What better time than now to give it a shot, tis the season right?! I experimented with sweetened condensed milk, evaporated milk, heavy cream, using a candy thermometer, not using a candy thermometer, more pumpkin puree, less pumpkin puree, the list goes on and on. Well I finally came across the best method and the best compilation of ingredients to achieve a yummy, thick, smooth fudge that is perfect for pumpkin season.
As with any recipe (especially baking) I always recommend to stay as organized as possible. Gather and measure your ingredients before your ready to start. Read the recipe and instructions a few times so your familiar and there’s no surprises when your going through the motions. For this fudge recipe I highly recommend using a candy thermometer. I tried “eyeballing” the soft ball stage which is recommended for making fudge (soft ball stage is recommended, not eyeballing it) – disaster. I also tried just setting a timer for 10-12 minutes and stirring consistently like other recipes suggested – disaster. When making fudge, use a candy thermometer.
For this pumpkin spice fudge we’ll be using fun fall ingredients.
Recipe flavors includes by not limited too:
Pumpkin puree ✔︎
Pumpkin Pie Spice ✔︎
After I have all my ingredients gathered and measured out, it’s time to get started. I like to let whatever saucepan/skillet I’m using to get thoroughly heated before I started throwing things in. For this fudge I used a medium sized saucepan, nothing fancy. Allow the saucepan to heat to just under medium heat, that way everything will melt quickly and thoroughly but it’s not hot enough that your ingredients will burn instantly either. Burnt butter and sugar as a fudge base? No thanks.
*Quick side note* This recipe pretty much consists of 2 main steps. The first step is heating up the pan and then slowly adding in the majority of ingredients, letting them melt completely and combine together while continuously stirring. The second step is bringing those ingredients to a boil (and still stirring consistently) until you reach 234°degrees (soft ball stage), taking the pan off the heat and mixing in your white chocolate chips until thoroughly combined.
Consider that your spark notes on fudge making, I’ll elaborate more below ↓
Once the sauce pan is heated, add your butter to the pan. It’ll practically melt instantly and bubble. Give the butter a few stirs and add in both the granulated and brown sugar, and sweetened condensed milk. Stir this together until a fudge-like-rue forms, which will form very quickly. Add in your fall ingredients; pumpkin puree, pumpkin spice, cinnamon, & nutmeg. Stir to incorporated into the mixture. If I didn’t mention this before your going to be doing a lot of stirring. Add in the vanilla extract and mini marshmallows, continuously stirring until the marshmallows have melted and are fully incorporated into the pumpkin mixture.
While the pan is still only warm and not pipping hot, attach your candy thermometer to the side of the sauce pan if this is an option for you. Please keep in mind that once this fudge starts boiling, it gets super, super hot. Turn the heat up to medium heat (we started just below it) or you can turn it up just past medium. You don’t want to turn it up to medium-high because we don’t want to burn the fudge which can happen easily. Medium or just past medium is enough heat to get it to soft ball stage. Remember to stir the mixture continuously, as it gets hot it’ll start to boil and bubble. Just be patient, it can take about 10-15 minutes to get to soft ball stage, especially since we’re stirring the fudge to avoid burning it. Once your fudge reaches 234°degrees turn off the heat and take the pan off the heat completely. Pour in the entire bag of white chocolate chips and start folding them into the fudge. The fudge is going to thicken up very quickly. During this step, I would use big folding motions with the white chocolate chips. The fudge is too thick to stir it like you would cake batter or cookie dough. Just be patient and continue to fold the mixture over and over until all the white chocolate chips are melted into the fudge and it has a smooth texture.
Pour the fudge into a lined 9 inch loaf pan and let it chill in the refrigerator for at least 2 hours.
- 4 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/2 cup sweetened condensed milk
- 1/2 cup pumpkin puree
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp pure vanilla extract
- 2 cups mini marshmallows
- 12 ounce bag white chocolate chips
- Grease and line a 9x5 inch loaf pan with parchment paper. Gather and measure out all your ingredients before you get started.
- Heat a medium sized sauce pan with candy thermometer attached to just below medium heat. Once pan is warn, 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, cinnamon, and nutmeg. Stir mixture together so it is evenly combined. Add in vanilla extract and mini marshmallows, stirring continuously until marshmallows have melted and are thoroughly incorporated into the mixture. Mixture will be slightly thick.
- Turn up the heat to medium or just above medium. Stir fudge continuously while it boils. Continue stirring for about 10 to 15 minutes or until the candy thermometer reads 234 degrees. Quickly turn off heat and remove pan from heat. Pour the entire bag of white chocolate chips into the fudge. Fudge will become thick very quickly. Using a folding motion, fold white chocolate chips continuously until they have completely melted and are thoroughly combined into the fudge. Fudge should be thick with a smooth texture.
- Pour fudge into the loaf pan and allow it to set in the refrigerator 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.