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Easy Pumpkin Fudge Recipe with Real Pumpkin Puree

Easy Pumpkin Fudge with Real Pumpkin Puree

Creamy pumpkin fudge made with real pumpkin puree, white chocolate, marshmallow creme, evaporated milk, and pumpkin pie spice. This festive candy sets into rich, sliceable squares after a short chill in the refrigerator.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 3 minutes
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Granulated sugar
  • 3/4 cup Unsalted butter
  • 2/3 cup Evaporated milk
  • 1/2 cup Plain pumpkin puree
  • 1 teaspoon Pumpkin pie spice
  • 12 ounces White chocolate chips or white baking morsels
  • 1 jar, approximately 7 ounces Marshmallow creme
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Line an 8-inch or 9-inch square pan with parchment paper or foil, leaving enough overhang on two sides to lift out the chilled fudge.
  2. Add the sugar, butter, evaporated milk, pumpkin puree, and pumpkin pie spice to a heavy saucepan. Cook over medium to medium-high heat, stirring frequently, until the mixture reaches a full rolling boil.
  3. Continue boiling and stirring for approximately 5 to 10 minutes, checking with a candy thermometer until the mixture reaches 234°F (112°C), the soft-ball stage.
  4. Remove the saucepan from the heat and immediately stir in the white chocolate, marshmallow creme, and vanilla. Continue stirring until the mixture is smooth and everything is fully incorporated.
  5. Pour the hot fudge into the prepared pan and smooth the top. Refrigerate for 2 to 3 hours, or until firm enough to lift and cut.
  6. Use the parchment or foil overhang to remove the fudge from the pan. Cut into 36 to 64 small squares, depending on the size you prefer.

Notes

Use plain pumpkin puree, not pumpkin pie filling. A candy thermometer gives the most dependable result; undercooking is the most common reason pumpkin fudge remains loose. Store covered in the refrigerator until ready to serve.