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Pumpkin Fudge
Michonne Zendaya

Pumpkin Fudge

Creamy and spiced pumpkin fudge made with white chocolate and marshmallow creme — an easy fall treat that melts in your mouth!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 36 pieces
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 3/4 cup unsalted butter
  • 2/3 cup evaporated milk
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 12 oz white chocolate chips
  • 7 oz marshmallow creme
  • 1 tsp vanilla extract

Equipment

  • 9x9-inch baking dish
  • aluminum foil
  • nonstick spray
  • medium saucepan
  • candy thermometer
  • wooden spoon or spatula
  • knife

Method
 

  1. Line a 9x9-inch baking dish with foil and coat lightly with nonstick spray.
  2. In a medium saucepan, combine sugar, brown sugar, butter, evaporated milk, pumpkin puree, and pumpkin pie spice. Bring to a boil over medium heat.
  3. Stir constantly and boil for 12–15 minutes until mixture reaches soft-ball stage (234–240°F).
  4. Remove from heat and stir in white chocolate chips until melted. Add marshmallow creme and vanilla; stir until smooth.
  5. Pour mixture into prepared pan and spread evenly. Cool completely at room temperature until firm.
  6. Cut into squares and serve.

Notes

Store pumpkin fudge in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Cut into small squares as it’s quite rich.