Pumpkin Fudge
This delightful pumpkin fudge combines warm fall flavors with creamy sweetness, perfect for sharing during autumn gatherings or holidays.
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.
Notes
Stir constantly while cooking to prevent the sugars from burning. Store in airtight container at room temperature for about a week. Refrigerate for up to two weeks to keep fresh.