Embrace the flavors of fall with this delightful Pumpkin Fudge recipe that’s perfect for any autumn gathering or cozy night in. Combining the creamy richness of white chocolate with the warm, spicy notes of pumpkin, cinnamon, nutmeg, and cloves, this fudge will melt in your mouth and leave you craving more.
With its simple ingredients and easy preparation, this is a treat you’ll come back to year after year. Whether you’re making it for a Halloween party, Thanksgiving dessert table, or just because you love pumpkin, this fudge is sure to impress!
Ingredients
- 4 cups white chocolate chips
- 1 cup sweetened condensed milk (note: stir well before using)
- 2 1/2 tablespoons 100% pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
Step-by-Step Instructions
Step 1: Prepare the Pan
- Line an 8×8 Pan: Take an 8×8-inch baking pan and line it with aluminum foil. Ensure the foil extends slightly over the edges of the pan; this will make it easier to remove the fudge later. Set aside.
Step 2: Mix the Sweetened Condensed Milk
- Stir the Sweetened Condensed Milk: Before using, open the can of sweetened condensed milk and give it a thorough stir. Some brands tend to separate in the can, and mixing it well will ensure a smoother fudge texture.
Step 3: Melt the White Chocolate and Sweetened Condensed Milk
- Melt on the Stovetop: Combine the 4 cups of white chocolate chips and 1 cup of sweetened condensed milk in a medium-sized saucepan. Heat over low heat, stirring constantly until the chocolate is completely melted and the mixture is smooth and well combined. Be careful not to overheat, as white chocolate can scorch easily.
- Alternatively, Use the Microwave: Place the white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave on half power for 1 minute. Stir the mixture thoroughly, then continue microwaving in 30-second intervals, stirring well after each interval, until the mixture is smooth and fully melted. The mixture will be very thick.
Step 4: Add the Pumpkin and Spices
- Incorporate the Flavorings: Once the white chocolate and condensed milk mixture is smooth, add 2 1/2 tablespoons of pumpkin puree, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/8 teaspoon of cloves. Stir until all ingredients are evenly distributed and the mixture is thick and creamy.
Step 5: Pour and Set the Fudge
- Pour the Mixture into the Pan: Transfer the pumpkin fudge mixture into the prepared 8×8-inch pan, spreading it out evenly with a spatula. Smooth the top so that the fudge is level.
- Chill to Set: Place the pan in the refrigerator and let the fudge set for at least 4 hours, or until it is firm to the touch.
Step 6: Cut and Serve
- Cut into Squares: Once the fudge is fully set, remove it from the pan by lifting the foil edges. Place it on a cutting board and cut it into small squares.
- Serve: Arrange the fudge pieces on a serving platter and enjoy!
Serving and Storage Tips
Serving: Pumpkin Fudge is perfect for serving at room temperature. Arrange on a festive platter for an inviting display at parties, gatherings, or dessert tables.
Storage: Store the fudge in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the fudge in a single layer in an airtight container for up to 3 months. To serve, allow the fudge to thaw at room temperature.
Helpful Notes
Pumpkin Puree: Be sure to use 100% pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that will affect the flavor and consistency of your fudge.
Mixing Tips: Stirring the condensed milk well before combining it with the chocolate will help prevent any separation or graininess in the fudge.
Chocolate Quality: Use good quality white chocolate chips for a smooth, creamy texture. Cheaper brands may have a waxy texture that can affect the final product.
Spice Adjustment: Feel free to adjust the spice levels to your liking. For a stronger pumpkin spice flavor, you can add an extra pinch of cinnamon or nutmeg.
Tips from Well-Known Chefs
Chef Tip 1 – Ina Garten: “Always use pure vanilla extract for the best flavor. It makes a huge difference in sweets like fudge.”
Chef Tip 2 – Ree Drummond: “If you want an extra burst of fall flavor, try adding a tiny pinch of ground ginger or cardamom to your fudge.”
Chef Tip 3 – Alton Brown: “For even melting, use a double boiler to melt the chocolate chips and condensed milk. This helps prevent scorching.”
Frequently Asked Questions
Can I use a different type of chocolate for this fudge?
Yes, you can use milk or dark chocolate chips, but the flavor will differ from the original recipe, and the color will change as well.
Can I add nuts to this fudge?
Absolutely! Chopped pecans or walnuts can be a great addition for added crunch.
How can I make this fudge dairy-free?
Substitute dairy-free white chocolate chips and use coconut condensed milk for a delicious dairy-free version.
What if I don’t have all the spices listed?
You can use a pumpkin pie spice blend to replace the individual spices (cinnamon, nutmeg, cloves) in this recipe.
How do I know when the fudge is set?
The fudge is set when it feels firm to the touch and doesn’t stick to your fingers.
Can I double this recipe?
Yes, you can double the recipe and use a 9×13 pan instead of an 8×8 pan. You may need to adjust the chilling time accordingly.
What if my fudge is too soft?
Ensure that you used the correct amount of ingredients. If it’s still too soft, let it chill longer in the refrigerator.
Can I make this fudge on the stovetop only?
Yes, using a stovetop is ideal for carefully controlling the melting process and preventing scorching.
Can I flavor this fudge with something else?
Yes! You can add a little maple extract or a sprinkle of sea salt for a different flavor profile.
How do I keep my fudge from sticking to the pan?
Lining the pan with aluminum foil and allowing some overhang will make it easy to lift the fudge out. Lightly greasing the foil can also help.
Enjoy your delightful Pumpkin Fudge, perfect for sharing with friends and family or indulging all by yourself! 🎃🍁🍂
Pumpkin Fudge
Ingredients
- 4 cups white chocolate chips
- 1 cup sweetened condensed milk
- 2 1/2 tablespoons 100% pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
Instructions
- Line an 8×8-inch pan with aluminum foil and set aside.
- Stir the sweetened condensed milk thoroughly to ensure it's well-mixed.
- Melt the white chocolate chips and sweetened condensed milk together over low heat, stirring often until smooth. Alternatively, microwave on half power for 1 minute, stir, and continue at 30-second intervals until just combined.
- Stir in pumpkin puree, vanilla extract, cinnamon, nutmeg, and cloves until fully incorporated.
- Pour the mixture into the prepared pan and spread evenly.
- Refrigerate for at least 4 hours to set. Cut into squares and serve.