Pumpkin Butter Fudge
Pumpkin Butter Fudge is a rich, spiced treat capturing autumn’s cozy flavors. This simple recipe delivers a creamy fall fudge perfect for gifting or holiday gatherings.
Ingredients
- 3 cups granulated sugar
- ¾ cup unsalted butter plus extra for pan
- 1 can 5 oz evaporated milk
- ½ cup pumpkin puree canned, not pie filling
- 10 oz cinnamon baking chips or white chocolate chips with 2 tsp ground cinnamon
- 1 jar 7 oz marshmallow creme
Instructions
Prepare Pan
- I line a 9x13-inch pan with buttered parchment paper or foil for easy removal of this creamy fall fudge.
Cook Sugar Mixture
- I combine 3 cups sugar, ¾ cup butter, 5 oz evaporated milk, and ½ cup pumpkin puree in a heavy saucepan, cooking over medium-high heat until boiling, then reducing to medium-low, stirring frequently until it reaches 234°F (soft-ball stage) for this autumn fudge delight, about 15–20 minutes.
Add Chips and Creme
- I remove the pan from heat, stir in 10 oz cinnamon chips (or white chocolate chips with 2 tsp cinnamon) until melted, then add 7 oz marshmallow creme, stirring until glossy for this simple recipe.
Pour and Cool
- I pour the mixture into the prepared pan, spreading evenly with a spatula, and cool at room temperature for 2–3 hours until set for this Pumpkin Butter Fudge.
Cut and Serve
- I lift the fudge using parchment, cut into squares, and serve for this creamy fall fudge.