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Pumpkin White Chocolate Fudge Recipe

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  • Author: Mia
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 32 pieces
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This Pumpkin Fudge recipe combines the comforting flavors of pumpkin and pumpkin pie spice with creamy white chocolate and marshmallows to create a rich, decadent treat perfect for fall and holiday seasons. Easy to prepare on the stovetop and set in the refrigerator, these fudge squares offer a delightful twist on traditional fudge with a smooth, creamy texture and a burst of seasonal spice.

Ingredients

Scale

Base Ingredients

  • 1 and ½ cups (300g) granulated sugar
  • 1-5 ounce can (147mL) evaporated milk
  • ½ cup pumpkin purée
  • 2 Tablespoons (28g) unsalted butter
  • 1 teaspoon salt
  • 1 Tablespoon pumpkin pie spice

Mix-ins & Topping

  • 12 ounces (340g) white chocolate chips
  • 2 cups (90g) mini marshmallows
  • ¼ cup (30g) finely chopped pecans (optional)

Instructions

  1. Prepare the baking dish: Line an 8″ x 8″ baking dish with foil, leaving an overhang on the sides for easy removal. Spray the foil with non-stick spray and set aside to prevent sticking.
  2. Cook the fudge base: In a medium saucepan, combine the granulated sugar, evaporated milk, pumpkin purée, unsalted butter, salt, and pumpkin pie spice. Place over medium heat and bring the mixture to a boil. Continue boiling for 8 to 12 minutes, stirring frequently. You’ll know it’s ready when the mixture pulls away from the sides and bottom of the pan as you stir.
  3. Add white chocolate and marshmallows: Remove the pan from heat and immediately add the white chocolate chips and mini marshmallows. Stir vigorously until the mixture is smooth and all the chips and marshmallows are fully melted and incorporated.
  4. Mix in pecans and set: If using, stir in the finely chopped pecans. Pour the fudge mixture into the prepared baking dish and, if desired, sprinkle additional chopped pecans on top for extra texture and flavor. Place the dish in the refrigerator and chill for at least 30 minutes until the fudge is completely set.
  5. Serve and store: Once set, use the foil overhang to lift the fudge out of the pan. Cut into desired-sized squares. Store the fudge in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Notes

  • Use measuring cups for the pumpkin purée rather than weight as moisture content varies by brand, affecting consistency.
  • For best texture, do not skip the chilling step; it allows the fudge to set firmly.
  • Chopped pecans are optional, but they add a nice crunch and complementary flavor to the creamy fudge.
  • Store fudge in an airtight container to maintain freshness and prevent drying out.

Nutrition

  • Serving Size: 1 piece (approx. 30g)
  • Calories: 130
  • Sugar: 18g
  • Sodium: 75mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 0.5g
  • Protein: 1g
  • Cholesterol: 10mg

Find it online: https://mealsbymia.com/pumpkin-white-chocolate-fudge-recipe/