Pumpkin Fudge

As much as I love pumpkin, fall-themed treats are a close second.  Good thing pumpkin is is the leading star in most of those goodies.  I am, and will always be, a chocolate lover.  Obviously.  I am obsessed with the holidays and have always loved making Christmas fudge each year.

But this?  A whole new level of yum.

This has become my post-Halloween-all-of-fall ritual.  It’s perfect for sharing.  Not like I could eat a whole pan of this on my own.  Well, I could.  I am so thankful for a boyfriend who is the best taste tester.  He will eat all the fudge so I don’t have to.

This combines my two great loves.  Who doesn’t love fudge?  Not this girl.  I happen to know some awesome people who also love this fudge.  They live a glamourous New York City life and totally put up with my craziness for a few years.  So I repay them in fudge.

Fudge is really simple to make and some versions are more finicky than others.  This is one of those versions.  It takes no more than 30 minutes to make, but following the directions is key.  But if all goes according to plan, you will be the hero of the Turkey Day treat contest.  Don’t we all aspire to that?

pumpkin + marshmallow fluff.  Let the magic begin

This is my favorite part

This part too

My advice:  eat this.  Share this.  Make this.  Only, you might not want to let a two-year-old eat a few pieces.  And by a few I mean 20.  This leads to sickness, not happiness fudge-coma.  True story.

Pumpkin Fudge


  • 2 tablespoons butter
  • 2 1/2 cups white sugar
  • 2/3 cup evaporated milk
  • 1 cup white chocolate chips
  • 7 ounces marshmallow creme
  • 3/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


  1. Line a 9×9 inch pan with aluminum foil, and set aside.
  2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.*
  4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, at room temperature or in refrigerator
  5. Once fudge is cooled, melt 6 squares (1/2 cup) of bittersweet chocolate; drizzle over cooled fudge.  Let chocolate cool, slice into 1 inch squares, store in cool place.

*This part is ESSENTIAL.  You must cook the fudge for 18 minutes, no more, no less.  If you cook it less, the fudge will not set when it is poured in the pan.  If you cook it more, the fudge will crumble as you cut it.


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