Ah, the rich aroma of fall spices blending with the sweet scent of pumpkin—there’s nothing quite like it. Our Pumpkin Fudge is a delightful seasonal treat that’s sure to bring warmth to your kitchen and smiles to your family’s faces. This recipe is not only a celebration of autumn flavors but also a great way to bond over some creative cooking. Perfect for festive gatherings or cozy nights in, this fudge is an irresistible square of creamy, spiced goodness.
Recipe Summary:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 squares
Skill Level: Easy
Ingredients:
- 1 cup canned pumpkin puree
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 12 ounces white chocolate chips
- 1 jar (7 ounces) marshmallow creme
Instructions:
- In a medium saucepan over medium heat, combine pumpkin puree, granulated sugar, brown sugar, heavy cream, and butter. Stir constantly until the mixture comes to a boil.
- Once boiling, continue to cook for an additional 10-12 minutes, stirring frequently to prevent burning.
- Remove the saucepan from heat and mix in the pumpkin pie spice and vanilla extract.
- Quickly stir in white chocolate chips until fully melted and smooth.
- Add the marshmallow creme and continue stirring until the mixture is well combined and creamy.
- Pour the fudge mixture into a lined 9×9-inch baking dish, spreading evenly with a spatula.
- Allow the fudge to cool at room temperature, then refrigerate for at least 2 hours until firm.
- Cut into bite-sized squares and serve.
Helpful Tips:
Fudge too soft? Check the cooking time and ensure the mixture reached the right temperature. For a twist, try adding a pinch of sea salt on top before refrigerating. Feel free to stir in some chopped nuts or dried cranberries for extra texture and flavor.
Storage Instructions:
Store your Pumpkin Fudge in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze the fudge for up to three months—just be sure to separate layers with wax paper.
Ingredient Substitutions:
If you don’t have pumpkin pie spice, you can make your own with a blend of cinnamon, nutmeg, ginger, and cloves. For a dairy-free version, substitute coconut cream for heavy cream and use a dairy-free butter alternative.
Pairings:
Enjoy your Pumpkin Fudge with a hot cup of apple cider or a fragrant chai tea. These sweet squares also complement a variety of other fall desserts like apple pie or spiced cookies.
We can’t wait to see how your Pumpkin Fudge turns out! Share your delicious creations using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website https://www.zynahz.com/. Stay updated on all our latest recipes—subscribe to our newsletter and follow us on social media.
