Pumpkin fudge is a delightful treat that combines the warm flavors of fall with the creamy sweetness of fudge. This easy-to-make dessert is perfect for sharing with family and friends. With its rich pumpkin taste and touch of spices, pumpkin fudge is a fantastic addition to any autumn gathering or holiday celebration.
Why Make This Recipe
Making pumpkin fudge is a great way to enjoy the flavors of the season. It is simple to prepare, requires no special baking skills, and makes for a wonderful homemade gift. Plus, this fudge is a delicious twist on traditional fudge recipes, bringing in pumpkin puree and warm spices that everyone loves. Whether you enjoy it as a snack or dessert, pumpkin fudge is sure to please!
How to Make Pumpkin Fudge
Making pumpkin fudge is easy! Follow these simple steps to create a creamy and sweet dessert that everyone will enjoy.
Ingredients:
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 1/2 cups white chocolate chips
- 1/2 cup marshmallow fluff
Directions:
- Line an 8×8-inch pan with parchment paper and lightly grease it.
- In a medium saucepan, combine granulated sugar, brown sugar, pumpkin puree, heavy cream, cinnamon, nutmeg, ginger, cloves, and salt; cook over medium heat, stirring constantly until boiling.
- Reduce heat and cook for about 10 minutes until thickened.
- Remove from heat and stir in butter and vanilla until smooth.
- Quickly mix in white chocolate chips and marshmallow fluff until melted and combined.
- Pour into the prepared pan and smooth the top; let cool at room temperature for about 2 hours.
- Once set, lift out and cut into squares to serve.
How to Serve Pumpkin Fudge
Pumpkin fudge can be served in squares or small pieces. Place it on a decorative plate for a lovely presentation. It pairs well with a warm beverage like coffee, tea, or hot chocolate. You can also serve it during a fall party or holiday gathering as a sweet treat.
How to Store Pumpkin Fudge
To store pumpkin fudge, keep it in an airtight container at room temperature. It will stay fresh for about a week. If you want to keep it longer, you can refrigerate it for up to two weeks. Just make sure it is well wrapped or in a sealed container to prevent it from drying out.
Tips to Make Pumpkin Fudge
- Make sure to stir constantly while cooking to prevent the sugars from burning.
- Use high-quality white chocolate chips for the best flavor.
- To achieve a firmer texture, refrigerate the fudge for a few hours after it cools at room temperature.
Variation
You can add nuts or dried fruits, like pecans or cranberries, for extra texture and flavor. If you prefer a spicier fudge, consider adding more cinnamon or a pinch of cayenne pepper for a kick!
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree. Just make sure it is cooked and pureed smoothly before adding it to the recipe.
Q: Is this recipe gluten-free?
A: Yes, this pumpkin fudge recipe is naturally gluten-free as it does not contain any flour.
Q: Can I freeze pumpkin fudge?
A: Yes, you can freeze pumpkin fudge! Just wrap it tightly in plastic wrap and place it in an airtight container. Thaw in the fridge before serving.
Enjoy making and sharing this delicious pumpkin fudge!
Pumpkin Fudge
Ingredients
Fudge Base
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups canned pumpkin puree
- 0.5 cups heavy cream
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2.5 cups white chocolate chips Use high-quality for best flavor.
- 0.5 cups marshmallow fluff
Instructions
Preparation
- Line an 8×8-inch pan with parchment paper and lightly grease it.
- In a medium saucepan, combine granulated sugar, brown sugar, pumpkin puree, heavy cream, cinnamon, nutmeg, ginger, cloves, and salt; cook over medium heat, stirring constantly until boiling.
- Reduce heat and cook for about 10 minutes until thickened.
- Remove from heat and stir in butter and vanilla until smooth.
- Quickly mix in white chocolate chips and marshmallow fluff until melted and combined.
- Pour into the prepared pan and smooth the top; let cool at room temperature for about 2 hours.
- Once set, lift out and cut into squares to serve.