Pumpkin Fudge

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Do you ever feel like fall desserts just aren’t exciting anymore? Pumpkin pie, pumpkin bread… we’ve all had them.

But what if there was something new to satisfy your sweet tooth, something with the same cozy flavors but in a rich, melt-in-your-mouth form?

Try Pumpkin fudge—a treat that brings the essence of autumn into every bite. It’s like that first sip of a warm drink on a chilly day, wrapped in sweetness.

Forget the same old desserts; this one’s going to be your new fall favorite.

Table of Contents

Pumpkin Fudge Recipe

Ingredients

⅔ cup evaporated milk
2 ½ cups white sugar
¾ cup pureed pumpkin (no additives)
1 teaspoon ground cinnamon
1 cup halal-friendly white chocolate chips
7 ounces marshmallow creme (make sure it’s made with halal gelatin or a gelatin-free alternative)
2 tablespoons unsalted butter (room temperature)
1 teaspoon vanilla extract

Instructions

Line a 9-inch square pan with aluminum foil and lightly spray it with non-stick cooking spray. Set it aside for later.
In a large 3-quart saucepan, combine the evaporated milk and sugar. Heat over medium, stirring occasionally until the mixture reaches a gentle boil.
Once it’s boiling, stir in the pumpkin puree and cinnamon. Bring the mixture back to a boil, constantly stirring to prevent sticking. Let it cook until it reaches 238°F (114°C), which should take about 18 minutes. You can use a candy thermometer to keep track of the temperature.
Remove the mixture from the heat and let it cool for 2-3 minutes. Pour the white chocolate chips into a large heatproof bowl, then pour the fudge mixture over them. Let it sit for about 5 minutes to allow the chocolate to melt.
Stir until the chocolate is smooth. Next, add the marshmallow creme, butter, and vanilla extract. Mix until everything is well combined and the butter is fully melted.
Pour the fudge into your prepared pan, smoothing out the top. Let it cool completely at room temperature. Once set, lift it out of the pan using the foil and cut it into squares.
Keep your pumpkin fudge in a cool, dry place. Enjoy your sweet, creamy treat whenever you like!

Helpful Tips For Perfect Pumpkin Fudge

Use a candy thermometer: To get the right texture, make sure the fudge reaches 238°F (114°C). If it’s undercooked, it might not set properly, and if it’s overcooked, it could become too hard.
Stir constantly: While the mixture is cooking, stir it often to prevent burning or sticking.
Prep ingredients ahead of time: Have all your ingredients ready before you start, so you can add them quickly at the right moment without letting the fudge cool too much.
Let it cool properly: Make sure you let the fudge cool in the pan until it’s fully set. Cutting it too early might make it crumble or lose its shape.

How To Store Pumpkin Fudge?

Room temperature: You can store pumpkin fudge at room temperature in an airtight container for up to a week. Just keep it in a cool, dry place, away from heat or direct sunlight.
Fridge: If you want to keep it longer, store the fudge in the fridge. Wrap it tightly in plastic wrap or put it in an airtight container. It should last about 2-3 weeks in the fridge.
Freezer: For even longer storage, you can freeze pumpkin fudge. Cut it into squares, wrap each piece in plastic wrap, and then place the wrapped pieces in a freezer-safe container. Frozen fudge can last up to 3 months. Just thaw it at room temperature before enjoying.

Why Won’t My Pumpkin Fudge Set?

Temperature issues: The most common reason fudge doesn’t set is that it wasn’t cooked to the right temperature. If it didn’t reach 238°F (114°C), it may stay too soft. Always use a candy thermometer to ensure accuracy.
Too much moisture: If there’s too much liquid in your fudge, it might not firm up. Double-check your measurements, especially for the pumpkin puree and evaporated milk, as too much of these can cause issues.
Not enough cooling time: Sometimes, fudge just needs more time to set. Make sure you let it cool completely at room temperature before cutting into it. If it’s still soft after several hours, you can try placing it in the fridge to help it firm up.

What Causes Pumpkin Fudge Not To Harden?

The most common reason fudge doesn’t harden is that it wasn’t cooked to the right temperature.

If the mixture doesn’t reach 238°F (114°C), it won’t set properly and will stay soft or sticky.

Using a candy thermometer helps you get the right consistency.

Another reason could be too much moisture in the fudge—this can happen if the pumpkin puree or evaporated milk isn’t measured correctly.

Also, make sure you let the fudge cool down fully before cutting it; sometimes it just needs more time to set.

What Should You Avoid When Making Fudge?

Don’t rush the cooking: It’s important to cook fudge slowly over medium heat. Turning the heat too high can burn the sugar or make the fudge grainy.
Don’t skip the thermometer: Eyeballing the temperature can cause problems. Use a candy thermometer to get the right texture.
Don’t stir too early: After pouring the mixture into the bowl with the chocolate chips, let it sit for a few minutes to allow the chocolate to melt. Stirring too early might lead to a lumpy texture.
Don’t forget to prep: Make sure all your ingredients and tools are ready before you start. Fudge sets quickly once it’s ready, and you don’t want to scramble to find something mid-recipe.