Kitchen Fun With My 3 Sons

Pumpkin Spice Fudge

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Pumpkin spice fudge is your new fall obsession. It is by far one of the most delicious fudge recipes I’ve ever tasted.

Fudge is one of those desserts you just have to make in the fall and winter seasons. I have so many memories in the kitchen with my mom making homemade fudge. We’d try new things and get creative adding marshmallows, peanut butter and candy. You can make so many new combos!

Pumpkin Spice Fudge

Are you crazy about all things pumpkin spice? I’ll admit at first I wasn’t in love with it, but the flavor has definitely grown on me. You just can’t deny how tasty a pumpkin spice latte is. This fudge is no exception – it’s delicious!

Pumpkin Spice Fudge

How to make Pumpkin Spice Fudge

Ingredients

  • 3 C sugar
  • 3/4 C unsalted sweet cream butter, softened
  • 5 oz can evaporated milk
  • 1/2 C pumpkin puree
  • 1 1/4 C white chocolate chips
  • 1 tbsp ground cinnamon
  • 1-7 oz jar of marshmallow creme

Pumpkin Spice FudgeDirections

  1. Line a 9×9 baking dish with parchment paper
  2. Spray parchment paper with cooking spray and set aside
  3. Using a large saucepan, combine the sugar, butter, milk and pumpkin
  4. Cook on medium to high heat until the mixture starts to boil while frequently stirring
  5. Once mixture is smooth, place a candy thermometer into the mixture and continuously stir the mixture until the candy thermometer temperature reaches 234 degrees
  6. Once at 234 degrees, remove pot from stove and mix in the chocolate chips, cinnamon, and marshmallow creme and continue to mix until melted
  7. Pour mixture into the prepared pan and set onto the counter to cool and harden overnight
  8. Remove from pan and cut into 1 inch squares.
  9. Enjoy!

Pumpkin Spice Fudge

Pumpkin Spice Fudge
 
Author:
Ingredients
  • 3 C sugar
  • ¾ C unsalted sweet cream butter, softened
  • 5 oz can evaporated milk
  • ½ C pumpkin puree
  • 1¼ C white chocolate chips
  • 1 tbsp ground cinnamon
  • 1-7 oz jar of marshmallow creme
Instructions
  1. Line a 9x9 baking dish with parchment paper
  2. Spray parchment paper with cooking spray and set aside
  3. Using a large saucepan, combine the sugar, butter, milk and pumpkin
  4. Cook on medium to high heat until the mixture starts to boil while frequently stirring
  5. Once mixture is smooth, place a candy thermometer into the mixture and continuously stir the mixture until the candy thermometer temperature reaches 234 degrees
  6. Once at 234 degrees, remove pot from stove and mix in the chocolate chips, cinnamon, and marshmallow creme and continue to mix until melted
  7. Pour mixture into the prepared pan and set onto the counter to cool and harden overnight
  8. Remove from pan and cut into 1 inch squares.

 

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