This pumpkin fudge is a creamy, dreamy treat that combines the warm flavors of pumpkin and spices. It’s perfect for fall and super easy to make!
I love how this fudge melts in your mouth. Plus, it’s a great way to use up extra pumpkin puree. You won’t be able to stop at just one piece, trust me! 🎃
Key Ingredients & Substitutions
White chocolate chips: These are the base of your fudge, giving it creaminess and sweetness. If you want a bit of a twist, you can use dark chocolate chips for a richer flavor.
Sweetened condensed milk: This ingredient helps bind everything together and adds sweetness. If you need a dairy-free option, try using coconut cream or a dairy-free condensed milk alternative.
Pumpkin puree: You can use homemade or canned pumpkin puree. Make sure it’s pure pumpkin, not pumpkin pie filling, to control the flavor and sweetness. You can also swap it with sweet potato puree for a different taste!
Vanilla extract: Vanilla enhances the flavor of the fudge. You can use vanilla bean paste or almond extract for a unique twist.
What’s the Best Way to Melt White Chocolate Smoothly?
Melted white chocolate is key for a smooth fudge texture. Here’s how to do it right:
- Use a heavy-bottomed saucepan and keep the heat low to prevent burning.
- Stir constantly to encourage even melting. If chocolate starts to harden, add a bit more sweetened condensed milk to help.
- Remove from heat as soon as melted to avoid overheating; this keeps it silky.
Taking it slow makes a big difference in getting that velvety fudge texture!
How to Make Pumpkin Fudge
Ingredients You’ll Need:
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- White chocolate (optional, for drizzling)
How Much Time Will You Need?
This delicious pumpkin fudge takes about 10 minutes to prepare and then needs about 2 hours to chill in the refrigerator until it’s firm. Just a little wait for a lot of yummy flavor!
Step-by-Step Instructions:
1. Prepare the Baking Pan:
Start by lining an 8×8 inch square baking pan with parchment paper or foil. Make sure the edges hang over the sides. This will help you lift the fudge out easily later. A little prep goes a long way!
2. Melt the Chocolate:
In a medium saucepan, add the white chocolate chips and the sweetened condensed milk. Set the heat to low and stir continuously. Keep mixing until the chocolate is fully melted and the mixture is smooth and creamy. This is the heart of your fudge!
3. Mix in the Goodies:
Once your chocolate is melted, take the saucepan off the heat. Now it’s time to add the pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Stir everything together until it’s well mixed—you want that pumpkin goodness distributed evenly!
4. Pour and Spread:
Pour the luscious fudge mixture into your prepared pan. Use a spatula to spread it out evenly, smoothing the top. If you like, now’s a good time to drizzle some melted white chocolate over the top for a fancy look!
5. Chill and Set:
Put the pan in the refrigerator and let it chill for at least 2 hours. This will help the fudge set up nicely. It’s worth the wait, I promise!
6. Cut and Store:
After it’s set, lift the fudge out of the pan using the parchment paper or foil. Cut it into squares of your desired size. Keep the fudge stored in an airtight container in the refrigerator until you’re ready to share (or indulge)!
Enjoy your homemade pumpkin fudge—sweet, creamy, and full of fall flavors! 🎃
Can I Use Dark Chocolate Instead of White Chocolate?
Absolutely! If you prefer a richer flavor, dark chocolate works wonderfully as a substitute. Just keep in mind that it may alter the sweetness of the fudge, so you might want to adjust the amount of sweetened condensed milk slightly.
What Can I Substitute for Pumpkin Pie Spice?
If you don’t have pumpkin pie spice on hand, you can make your own by combining ground cinnamon, nutmeg, ginger, and allspice in equal parts. Roughly 1/2 teaspoon of cinnamon, 1/4 teaspoon each of nutmeg, ginger, and allspice works great!
How Should I Store Leftover Fudge?
Store leftover fudge in an airtight container in the refrigerator. It will stay fresh for up to a week. For longer storage, you can also freeze the fudge for up to 3 months. Just make sure to wrap it tightly!
Can I Make This Recipe Vegan?
Yes! To make pumpkin fudge vegan, use dairy-free white chocolate chips and a vegan sweetened condensed milk alternative, such as coconut condensed milk. This way, you can enjoy the fudge without the dairy.
