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. Pumpkin Spice Fudge makes a great hostess gift, or a delicious indulgent treat to have throughout the holidays.
Easy Ingredients for Pumpkin Spice Fudge
One of the things that I love about this recipe is that is made of simple ingredients, many of which you may already have on had. Butter, sugar, pumpkin pie spice, pumpkin puree, cinnamon along with sweetened condensed milk, white chocolate and marshmallows. You know a recipe is going to be good when it’s made up of all these delicious things.
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 more digital, I would recommend 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 and ready the recipe instructions. I’ve included a few helpful links that I found to be awesome resources for making successful fudge.
- 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.