Pumpkin Fudge
This Pumpkin Fudge is a creamy, indulgent treat that perfectly captures the cozy flavors of fall. With just 20 minutes of prep and a few hours to set, it’s an effortless dessert that feels decadent yet approachable.
Ingredients
- 3 cups premium white chocolate chips I recommend using Ghirardelli, I do not always get consistent results using other brands.
- 1/2 cup sweetened condensed milk please note that this is condensed and NOT evaporated milk and that you are to use only ½ cup and NOT the whole can.
- 3 Tablespoons unsalted butter
- 1/4 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice click the link for my homemade pumpkin spice recipe
- 1 drop orange gel food coloring optional, but it's what will give your fudge that Fall pumpkin color.
- 1 Tablespoon cornstarch sifted
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate melting wafers optional, for drizzling (may use additional white chocolate chips instead, but the melting wafers will set faster).
Instructions
- Line an 8x8 baking dish with parchment paper and set aside.
- In a medium-sized saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and butter.
- Stir frequently until chocolate chips and butter are mostly melted.
- Add pumpkin puree and pumpkin spice and stir well until all ingredients are completely combined (the chocolate and butter should be completely melted at this point). Reduce heat to low.
- Stir in food coloring, if using, and vanilla extract.
- Stir in cornstarch.
- Remove fudge from heat and spread into prepared pan.
- Transfer fudge to the refrigerator and chill until firm (preferably overnight).
- Once fudge has set, melt melting wafers according to package instructions and drizzle over fudge, if desired.
- Slice and serve. Enjoy!
Nutrition
Calories: 197kcalCarbohydrates: 23gProtein: 3gFat: 12gSaturated Fat: 10gCholesterol: 17mgSodium: 50mgPotassium: 30mgSugar: 21gVitamin A: 8IUVitamin C: 1mgCalcium: 11mg
Tried this recipe?Let us know how it was!