Pumpkin Fudge

A bunch of fudge slices on a white plate.

An easy creamy pumpkin fudge recipe that can be made without a candy thermometer. This recipe uses real pumpkin puree and a few other ingredients to make a melt in your mouth fudge!

Course Dessert

Cuisine North American

Prep Time 5

Cook Time 15

Chilling Time 2

Servings squares

Calories 4104kcal

Author Nina

Ingredients

½ cup pumpkin puree
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup unsalted butter
2 cups light brown sugar packed
¼ cup whole milk
4 cups powdered sugar

US Customary - Metric

Instructions

Line an 8x8 inch or 9x9 inch baking pan with parchment paper. Set aside.
In a medium bowl, stir pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract together. Set aside.
Melt butter, brown sugar, and whole milk together in a medium saucepan over medium heat.
Stir together and bring to a boil. Boil for 3 minutes, stirring occasionally.
Remove saucepan from heat. Stir in pumpkin puree mixture. Then add in powdered sugar in and stir until smooth. If powdered sugar is clumpy in the batter, place saucepan back over medium heat and stir until melted and smooth.
Spread fudge into prepared baking pan, and smooth the top. Let it sit at room temperature for one hour, then store in the refrigerator for another hour, or overnight, until set.
Remove from the refrigerator and slice into squares. Store leftovers in the refrigerator for up to 2 weeks.

Notes

Add in toasted pecans pieces or walnuts for an added crunchy taste.
Have all your ingredients ready before you start the recipe. Things move quickly when you begin making fudge!
Make sure you cook the fudge on the stovetop for as long as the recipe says. It will not set otherwise.
Milk - whole milk is used in this recipe. You can sub that with 2% milk. I don't recommend a lighter milk than that for best taste.

Nutrition