Pumpkin Spice Fudge

5 from 1 vote

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By: Jill Mills Posted: Nov 10, 2018 Updated: Mar 1, 2023

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!

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

Directions

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!

5 from 1 vote

Pumpkin Spice Fudge

This pumpkin spice fudge is the perfect fall flavor in cute little cubes.

Servings: 48 servings

Prep: 5 minutes mins

Cook: 15 minutes mins

Chill: 8 hours hrs

Total: 20 minutes mins

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Ingredients

  

1x2x3x

• ▢ 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
• ▢ 7 oz jar of marshmallow creme

Instructions

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

Last Step:

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Nutrition

Calories: 117kcal | Carbohydrates: 19g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 8mg | Potassium: 28mg | Sugar: 18g | Vitamin A: 495IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.1mg

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