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
- 8x8-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 8x8 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.