Description
This Pumpkin Fudge recipe combines creamy white chocolate with rich pumpkin puree and warm pumpkin pie spice to create a smooth, seasonal treat that’s perfect for fall celebrations. With a simple stovetop preparation, this fudge sets firm after chilling and offers a delightful balance of sweet and spiced flavors in every bite.
Ingredients
Scale
Main Ingredients
- ½ cup pumpkin puree (125 grams; pressed to at least half the weight – approximately 56 grams after squeezing out moisture)
- 3 cups white chocolate chips (540 grams; preferably Ghirardelli)
- ⅔ cup sweetened condensed milk (206 grams)
- 2 tablespoons unsalted butter (28 grams; ¼ stick)
- 1 ½ teaspoons pumpkin pie spice
Instructions
- Prepare the baking dish: Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal of the fudge later. Set aside.
- Remove excess moisture from pumpkin: Line a large plate with several layers of paper towels. Spread the pumpkin puree evenly on top, then place several more paper towels on it. Press gently to blot out as much excess moisture as possible, repeating with multiple paper towels. Aim to reduce the pumpkin puree to about half its original weight to ensure the fudge sets well.
- Melt ingredients: In a large saucepan over medium-low heat, combine the blotted pumpkin puree, white chocolate chips, sweetened condensed milk, unsalted butter, and pumpkin pie spice. Stir frequently until the white chocolate chips have completely melted and the mixture is smooth and well incorporated.
- Set the fudge: Remove the saucepan from heat. Pour the smooth mixture into the prepared baking dish and evenly spread it out. If any small air bubbles appear on the surface, pop them with a toothpick and smooth the top.
- Chill until firm: Refrigerate the fudge for 2 to 3 hours until it is firm and fully chilled. Use the overhang of the parchment or foil to lift the fudge out of the pan, then slice into 36 pieces and serve.
Notes
- Storage Instructions: Store the fudge in an airtight container at room temperature for up to one week. If the fudge begins to soften, keep it refrigerated.
- Freezing Instructions: Fudge freezes well in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before serving.
- To remove moisture effectively from the pumpkin puree, multiple layers of paper towels and gentle pressing are essential to prevent a runny fudge.
- Use high-quality white chocolate chips for the best texture and flavor.
- Ensure consistent stirring during melting to avoid burning the white chocolate.
Nutrition
- Serving Size: 1 piece
- Calories: 130 kcal
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 12 mg
