Description
This creamy Pumpkin Fudge offers a delightful blend of smooth white chocolate and seasonal pumpkin flavors with a touch of pumpkin pie spice. Perfect for fall celebrations or a sweet treat, this fudge is easy to prepare and requires no baking, setting firmly after chilling.
Ingredients
Scale
Main Ingredients
- ½ cup pumpkin puree (125 grams; pressed to at least half the weight – about 56 grams after squeezing out the moisture)
- 3 cups white chocolate chips (540 grams; recommended Ghirardelli)
- ⅔ cup sweetened condensed milk (206 grams)
- 2 tablespoons unsalted butter (28 grams; ¼ stick)
- 1 ½ teaspoons pumpkin pie spice
Instructions
- Prepare Pan: Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang on the sides to allow for easy removal of the fudge later. Set aside for now.
- Drain Pumpkin Puree: Place pumpkin puree on a large plate lined with several paper towels. Spread it out and cover with more paper towels to blot and press out as much moisture as possible until the weight is roughly halved. This prevents a watery fudge texture.
- Melt Ingredients: In a large saucepan over medium-low heat, combine the blotted pumpkin puree, white chocolate chips, sweetened condensed milk, unsalted butter, and pumpkin pie spice. Stir frequently until all the white chocolate chips have melted fully and the mixture is completely smooth.
- Set Fudge: Remove the saucepan from heat immediately. Pour the melted fudge mixture into the prepared baking dish and spread it evenly. If bubbles form on the surface, gently pop them with a toothpick and smooth the surface.
- Chill: Place the baking dish into the refrigerator and chill for 2 to 3 hours or until the fudge is firm and fully set.
- Serve and Store: Once chilled, use the overhang from the parchment or foil to lift the fudge from the dish. Slice into 36 pieces and serve. Store fudge in an airtight container at room temperature for up to one week or refrigerate if it begins to soften.
Notes
- Make sure to press out as much moisture as possible from the pumpkin puree to achieve a firm, smooth fudge texture.
- Use good quality white chocolate chips, such as Ghirardelli, for the best flavor and melting consistency.
- Fudge can be stored at room temperature in an airtight container for up to one week but refrigerate if ambient temperatures are high or fudge softens.
- To freeze, wrap pieces individually or store in an airtight container sealed tightly. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
- Feel free to adjust the amount of pumpkin pie spice according to taste preference for a more or less spiced fudge.
Nutrition
- Serving Size: 1 piece
- Calories: 110 kcal
- Sugar: 15 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
