Pumpkin fudge is one of the favorite fall treats, blending the smooth, rich texture of fudge with the cozy, spiced flavors of pumpkin. I love making it when the air starts to get crisp, and the kitchen fills with the scent of cinnamon, nutmeg, and cloves. It’s a simple recipe that brings out the best of the season.
These fudge recipes have just the right balance of sweetness and warmth, making them perfect for sharing or enjoying alongside a cup of coffee. It’s an easy way to bring a little autumn comfort into every bite without too much fuss.
I have posted recipes based on the different searches people are doing on Google; fudge with marshmallow fluff, that without, fudge without white chocolate, 3 ingredients recipe, one for keto enthusiasts.
Lets get started.
Recipe 1: Easy Pumpkin Fudge with Marshmallow Fluff
Ingredients:
- ¾ cup unsalted butter
- 3 cups granulated sugar
- ⅔ cup evaporated milk (5 oz can)
- 1 cup canned pumpkin puree
- 2 tablespoons light corn syrup
- 2½ teaspoons pumpkin pie spice
- 9 oz white chocolate chips (about 1⅓ cups)
- 7 oz marshmallow fluff
- 1 teaspoon vanilla extract
Instructions:
Prepare the Pan: Line a 9×9 inch baking dish with aluminum foil, leaving extra hanging over the edges for easy removal. Lightly coat the foil with cooking spray.
Melt Butter: In a medium saucepan over medium heat, melt the butter.
Combine Ingredients: Stir in the sugar, evaporated milk, pumpkin, corn syrup, and pumpkin pie spice. Increase the heat to medium-high and cook while stirring constantly until the mixture comes to a boil.
Cook to Soft-Ball Stage: Continue cooking and stirring frequently until a candy thermometer reads 235°F (soft-ball stage), which can take about 10-20 minutes.
Add Chocolate and Marshmallow: Remove from heat and stir in the white chocolate chips, marshmallow fluff, and vanilla until well blended.
Cool: Pour the mixture into the prepared pan and let it stand at room temperature for about 2 hours or until completely cool. Refrigerate for an hour before cutting into squares.
Recipe 2: Simple Pumpkin Fudge without Marshmallow Fluff
Ingredients:
- 3 cups white chocolate chips
- ½ cup sweetened condensed milk
- 3 tablespoons unsalted butter
- ¼ cup pumpkin puree
- 1½ teaspoons pumpkin pie spice
- Optional: orange gel food coloring for color
Instructions:
Prepare the Pan: Line an 8×8 inch baking dish with parchment paper.
Melt Mixture: In a saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir frequently until melted.
Mix in Pumpkin and Spice: Add pumpkin puree and pumpkin pie spice to the melted mixture, stirring until well combined.
Add Color (Optional): If using, stir in a drop of orange gel food coloring.
Chill: Spread the mixture into the prepared pan and refrigerate until firm, preferably overnight.
Serve: Once set, cut into squares and enjoy.
These recipes provide a delightful way to enjoy pumpkin flavors in a creamy fudge form, perfect for sharing during fall gatherings or holiday celebrations!
Pumpkin Fudge Recipe (Without White Chocolate)
To make pumpkin fudge without white chocolate, do this:-
Ingredients:
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- ⅔ cup evaporated milk (5 oz can)
- ½ cup pumpkin puree
- 1½ teaspoons pumpkin pie spice
- ¾ cup unsalted butter (1½ sticks)
- 1 jar (7 oz) marshmallow crème
- 1½ teaspoons vanilla extract
- A pinch of salt
Instructions:
Prepare the Pan: Line a 9×9-inch baking pan with non-stick foil or parchment paper for easy removal.
Combine Ingredients: In a medium saucepan over medium heat, combine the granulated sugar, brown sugar, evaporated milk, pumpkin puree, butter, and pumpkin pie spice.
Boil the Mixture: Bring the mixture to a boil while stirring constantly. Continue boiling for about 5 minutes or until it reaches the soft-ball stage (234°F on a candy thermometer).
Add Remaining Ingredients: Remove the saucepan from heat and quickly stir in the marshmallow crème, vanilla extract, and a pinch of salt. Mix vigorously until everything is well combined.
Pour into Pan: Immediately pour the fudge mixture into the prepared pan and spread it evenly.
Cool and Set: Allow the fudge to cool at room temperature for about 2 hours. For best results, refrigerate until fully set before cutting into squares.
Pumpkin Fudge 3 Ingredient
This version uses sweetened condensed milk, pumpkin puree, and white chocolate chips.
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- 2 cups white chocolate chips
- ½ cup pumpkin puree
Instructions:
Melt the Chocolate: In a saucepan over low heat, combine the sweetened condensed milk and white chocolate chips. Stir continuously until the chocolate is completely melted and smooth.
Add Pumpkin: Remove the saucepan from heat and stir in the pumpkin puree until well combined.
Set the Fudge: Pour the mixture into a lined 8×8-inch baking dish, spreading it evenly.
Chill: Refrigerate for at least 2 hours or until the fudge is firm.
Cut and Serve: Once set, remove from the pan using the lining, cut into squares, and enjoy!
This recipe provides a creamy, pumpkin-flavored fudge that’s perfect for fall treats or holiday gathering.
Pumpkin Fudge Keto
For a delicious keto-friendly pumpkin fudge, you can use the following recipe that incorporates low-carb ingredients and is easy to prepare.
Ingredients:
- 110 g pumpkin puree
- 220 g unsalted butter
- 100 g full-fat cream cheese
- 2 tablespoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sweetener (like erythritol or stevia), or to taste
- A pinch of salt
Instructions:
Melt the Butter: In a small saucepan, gently heat the butter over low heat until melted.
Combine Ingredients: Add the pumpkin puree, cream cheese, pumpkin pie spice, vanilla extract, powdered sweetener, and salt to the melted butter. Stir until the mixture is smooth and well combined.
Cool the Mixture: Remove the saucepan from heat and let it cool slightly while stirring to prevent separation.
Pour into a Pan: Line a small baking dish with parchment paper and pour the fudge mixture into it, spreading it evenly.
Chill: Place the dish in the refrigerator for a few hours until the fudge is set.
Cut and Serve: Once firm, remove the fudge from the dish using the parchment paper overhang and cut it into squares.
This keto pumpkin fudge is rich in flavor and perfect for satisfying your sweet tooth while keeping your carb intake low. Each serving contains approximately 0.8g net carbs, making it an excellent treat for those following a ketogenic diet.
