Description
This Pumpkin Fudge recipe combines creamy white chocolate with autumn-inspired pumpkin puree and pumpkin pie spice to create a rich, smooth, and festive treat perfect for fall gatherings. With simple ingredients and easy stovetop preparation, it’s a delightful dessert that sets firm after chilling.
Ingredients
Scale
Main Ingredients
- ½ cup pumpkin puree (125 grams; pressed to at least half the weight – about 56 grams after squeezing out moisture)
- 3 cups white chocolate chips (540 grams)
- ⅔ cup sweetened condensed milk (206 grams)
- 2 tablespoons unsalted butter (28 grams)
- 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 once set.
- Remove excess moisture from pumpkin puree. Place the pumpkin puree on a plate lined with several layers of paper towels. Spread it evenly, then add more paper towels on top. Press down gently to blot out as much moisture as possible, using multiple layers of towels until the pumpkin is about half its original weight (around 56 grams).
- Melt ingredients together. 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 all chocolate chips are melted and the mixture is smooth and uniform.
- Transfer and smooth mixture. Remove the saucepan from heat and immediately pour the fudge mixture into the prepared baking dish. Spread it evenly in a single layer. Pop any small air bubbles on the surface using a toothpick and smooth them out carefully.
- Chill until firm. Place the baking dish in the refrigerator and chill for 2 to 3 hours until the fudge is completely firm and set.
- Slice and serve. Use the overhanging parchment paper or foil to lift the fudge out of the pan. Slice into 36 pieces and enjoy your pumpkin-infused fudge treat.
Notes
- Storage: Store the fudge in an airtight container at room temperature for up to one week. If it softens too much, refrigerate it to maintain firmness.
- Freezing: Freeze fudge for up to 3 months in an airtight container. Thaw overnight in the refrigerator before serving.
- Blot pumpkin carefully: Removing excess moisture from the pumpkin puree is key to achieving the right fudge consistency.
- Use quality white chocolate: High-quality white chocolate chips like Ghirardelli yield the creamiest texture and best flavor.
Nutrition
- Serving Size: 1 piece
- Calories: 130 kcal
- Sugar: 18 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
