The flavors of fall and warming spices are blended into this easy white chocolate Pumpkin Fudge. A great way to use up leftover pumpkin puree.
Like all of my easy fudge recipes, this pumpkin spice fudge is simple to make without a candy thermometer. It is only a little bit more involved because we need to condense the pumpkin puree.
Straight from the can it's too watery. You can cook it down to reduce by half. Or squeeze it through cheese cloth to extract excess liquid. The firmer puree also creates these awesome orange pumpkin specks throughout.
Ingredients and Substitutions
- pumpkin puree
- sweetened condensed milk
- coconut oil - or butter
- white chocolate chips - chips, chunks, or a broken up chocolate bar
- pumpkin pie spice - or 1 teaspoon cinnamon, ¼ teaspoon each allspice, ginger, nutmeg, cloves
- optional toppings - I drizzled melted semi-sweet chocolate and added sprinkles
See recipe box for details
Start by condensing the pumpkin puree. Simmer until reduced by half, or squeeze through a fine-mesh strainer/cheese cloth.
Combine the pumpkin puree with sweetened condensed milk and coconut oil and heat on low. Once melted, add the white chocolate. Stir until melted. Keep heating on low until thickened.
Finally whisk in the pumpkin pie spice. Pour the fudge mixture into a parchment paper or aluminum foil lined 8-inch square baking dish. Let cool for 3-4 hours.
Optionally, decorate the top with a drizzle of melted semi-sweet chocolate and Autumn Leaves Sprinkles. Then slice into 36 small squares.
If you like adding chocolate drizzles on a regular basis, place some chocolate chips in a small Ziploc bag, zap in the microwave for a few seconds until the chocolate is melted, cut off a tiny corner, and then simply drizzle on.
Keep the baggie with the chocolate in the fridge until you need it again. Add a few more chips if needed, and repeat. This way, you don't have to dirty any bowls or utensils.
Store the white chocolate pumpkin fudge in an airtight container in the fridge. It will hold up for several weeks.
This recipe includes white chocolate, sweetened condensed milk and pumpkin puree as the main components.
Yes, you can freeze fudge. Be sure to pack it up well in an airtight and freezer safe container. It can last for several months this way. Defrost in the fridge as needed.
A good fudge should have a smooth, creamy texture and a rich, indulgent taste. It should strike a balance between sweetness and richness, creating a satisfying treat.
Fudge should have a soft, smooth texture that melts in your mouth. It should be dense and rich, with a creamy consistency that is neither too firm nor too gooey.
To make Nigella fudge, you can follow a recipe from chef Nigella Lawson, which may include ingredients such as chocolate, condensed milk, butter, and other flavorings. The process typically involves melting the ingredients together, then cooling and cutting the fudge into pieces.
Pumpkin Fudge Recipe
- Line a 8x8-inch square pan with parchment paper or aluminum foil.
- Start by condensing the pumpkin puree. Place the pumpkin puree in a clean kitchen towel or several layers of cheese cloth. Squeeze out about ¼ cup of liquid. That should leave you with ¼ cup concentrated pumpkin puree.½ cup pumpkin puree
- In a small saucepan, combine the pumpkin puree with sweetened condensed milk and coconut oil. Heat on low until the mixture is bubbling.1 cup sweetened condensed milk, ⅓ cup coconut oil
- Add in the white chocolate to melt it. Keep stirring over low heat for about 5 minutes until the mixture has thickened a bit and pulls away from the sides of the pan.18 oz white chocolate chips
- Stir in the pumpkin pie spice and pour into the prepared pan. Cool for 3-4 hours or overnight before cutting into squares.2 teaspoons pumpkin pie spice
- Optionally, decorate the top with a drizzle of melted chocolate and sprinkles. I use these fall leaves.melted chocolate + sprinkles
- This fudge is on the softer side so store it in an airtight container in the fridge.
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