Capture all the warm, cozy flavors of fall in one sweet, creamy bite with this incredibly easy Pumpkin Fudge recipe. This no-fail fudge is a dream to make—it’s quick, doesn’t require a candy thermometer, and delivers a perfectly smooth and decadent result every time. By melting white chocolate with sweetened condensed milk and stirring in real pumpkin puree and classic autumn spices, you create a rich and festive treat that tastes just like a creamy slice of pumpkin pie. It’s the perfect homemade candy to share at holiday gatherings or to give as a thoughtful, delicious gift.
Table of Contents
Why You’ll Love This Simple Fudge Recipe
This is the easiest way to get your pumpkin spice fix! Here’s why this recipe is a keeper:
- No-Fail and Easy: This fudge is practically foolproof. It’s a simple melt-and-mix recipe that doesn’t require any special equipment or candy-making skills.
- Incredibly Creamy Texture: The combination of white chocolate and sweetened condensed milk creates a wonderfully smooth, rich, and creamy fudge that melts in your mouth.
- Authentic Fall Flavor: Real pumpkin puree and a blend of cinnamon, nutmeg, and cloves give this fudge that authentic, warm-spiced flavor of your favorite fall desserts.
- Quick to Prepare: The hands-on prep time is just 10 minutes! The hardest part is waiting for it to set in the refrigerator.
Your Simple Ingredient Checklist
This recipe uses a handful of ingredients to create a truly special treat.
The Fudge Foundation:
- White Chocolate Chips: 4 cups (or 24 ounces). For the best results, use a good quality name-brand chocolate.
- Sweetened Condensed Milk: 1 cup (from one 14-ounce can). Make sure you are not using evaporated milk.
The Pumpkin Spice Flavor:
- Pumpkin Puree: 2 ½ tablespoons of 100% pure pumpkin puree.
- Vanilla Extract: 1 teaspoon.
- Spices: 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.
Step-by-Step Guide to Perfect Pumpkin Fudge
Making this delicious fudge couldn’t be simpler.
Part 1: Prepare the Pan and Melt the Fudge
- Prep Your Pan: Line an 8×8 inch baking pan with aluminum foil, leaving some overhang on the sides to use as “handles” for easy removal later.
- Melt Chocolate and Milk: In a medium saucepan, combine the white chocolate chips and the sweetened condensed milk. Place the pan over low heat.
- Stir Until Smooth: Stir the mixture frequently until the white chocolate is completely melted and the fudge is smooth and creamy. Be patient and keep the heat low to prevent scorching. (Alternatively, you can do this in the microwave. Combine ingredients in a microwave-safe bowl and heat at 50% power in 30-second intervals, stirring well after each interval, until smooth).
Part 2: Add Flavor and Chill
- Stir in Pumpkin and Spices: Remove the saucepan from the heat. Immediately stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and cloves. Mix quickly until everything is well combined and the fudge is a uniform color.
- Pour Into Pan: Pour the fudge mixture into your prepared 8×8 inch pan and use a spatula to spread it out into a smooth, even layer.
- The Most Important Step: Chill! Place the pan in the refrigerator and let the fudge chill for at least 4 hours, or preferably overnight. This is essential for the fudge to set up properly so you can get clean, firm slices.
- Cut and Serve: Once the fudge is completely firm, use the foil handles to lift it out of the pan. Place it on a cutting board and cut it into small, bite-sized squares.
Tips for Perfect, No-Fail Fudge
- Don’t Add Extra Pumpkin: It might be tempting to add more pumpkin puree, but it’s important to stick to the recipe amount. Adding too much extra liquid can prevent the fudge from setting up correctly.
- Use Quality Ingredients: Since there are so few ingredients, their quality really matters. Using a good name-brand white chocolate and sweetened condensed milk will yield the best, creamiest results.
- Low and Slow is Key: When melting the chocolate on the stovetop, keep the heat low and stir constantly. This prevents the chocolate from seizing or burning.
- Storage: Store the fudge in an airtight container in the refrigerator. It will stay fresh and delicious for up to a week.
Easy No-Fail Pumpkin Fudge: The Perfect Fall Treat
This creamy, smooth, no-fail pumpkin fudge is everything you love about fall—rich white chocolate, real pumpkin puree, and warm spices in a quick, easy, and festive treat. No candy thermometer required!
Equipment
- Medium saucepan
- Rubber Spatula
- 8×8-inch baking pan
- Aluminum foil
- Knife and cutting board
Ingredients
- 4 cups white chocolate chips (24 oz)
- 1 cup sweetened condensed milk (from 14 oz can)
- 2 1/2 tbsp pumpkin puree (100% pure)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Instructions
- Line an 8×8 inch baking pan with aluminum foil, leaving overhang for easy removal.
- In a medium saucepan, combine white chocolate chips and sweetened condensed milk. Heat over low, stirring frequently, until fully melted and smooth.
- Remove from heat. Stir in pumpkin puree, vanilla, cinnamon, nutmeg, and cloves until fully combined and uniform in color.
- Pour mixture into prepared pan. Smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight until completely set.
- Use foil to lift the fudge from the pan. Cut into small squares and serve.
Notes
Don’t increase the pumpkin amount—too much liquid prevents setting. Use good-quality white chocolate and sweetened condensed milk for the creamiest texture. Chill for at least 4 hours before cutting. Store in the fridge for up to 1 week in an airtight container.