Fudge is a favourite confection and can come in so many different varieties. This pumpkin fudge recipe has the same creaminess you would expect from fudge with the bonus of warming spices and pumpkin puree. Michelle, the author of the Brown Eyed Baker recipe blog, came up with this fall-inspired fudge recipe to highlight the flavour of pumpkin puree. If you love everything pumpkin spice, this pumpkin fudge will be an enjoyable sweet treat to savour. You may feel deterred from this recipe for fudge candy because fudge tends to be fussy and difficult to prepare, but this fudge recipe has the addition of a few ingredients that make it foolproof. The sugar and pumpkin are combined and cooked to a certain temperature like traditional fudge, but then have white chocolate added which will help achieve a set to the fudge. The white chocolate will also add a silky texture and sweet taste to this comfort dessert. You will want to use a candy thermometer to help the mixture get to the correct temperature, which will allow the sugar to set the fudge to a particular texture, although with the chocolate, it should set no matter what with refrigeration. The best thermometer to use would be an instant-read one since it will read the temperature immediately.
If you are looking for pumpkin puree recipes, this confection uses a generous half cup of pumpkin puree. Michelle specifies using canned pumpkin, and there is a very good reason for that. The reason is that the canned pumpkin has very little moisture in it due to how it was processed, and will incorporate into dessert recipes very easily. Pumpkin and squash naturally have a lot of water in them, and so might make the fudge mixture too wet so it won’t set properly. If you grow pumpkins or would like to use the fall pumpkins on your doorstep for something tasty, you can incorporate them into this dessert in favour of the canned pumpkin puree. Just cut the pumpkin in half, scrape out the seeds and roast in the oven until very tender. Once tender, you can puree the pumpkin in a food processor and then add to a pot on the stove to reduce until very thick. Homemade pumpkin puree is time-consuming to make, but if you make a lot of it in one go, can be divided into freezer bags and frozen for future use. Once thawed, the pumpkin puree should be placed in a colander set over a bowl to remove addition liquid before using in this easy pumpkin recipe. You can save the pumpkin seeds as well, and toast them with spices until crispy for a healthy, yet flavourful snack.
Michelle includes pecans as an optional ingredient, but they add wonderful crunch and flavour to this creamy fudge recipe. Although Michelle doesn’t mention to do this, consider toasting the pecans to highlight their taste even more. You can toast the pecans in a skillet on the stove, but the oven will toast them more evenly. Other nuts like almonds, walnuts or hazelnuts will work in a pinch as well. Whatever variety you use or if you omit them altogether, this pumpkin recipe will be an amazing fall or holiday dish.
Although you may be hesitant to make this fudge recipe because of failed versions in the past, this one will inspire you to continue making fudge, because it should work every time due to the addition of white chocolate. Thank you to Michelle, the author of the Brown Eyed Baker recipe blog, for sharing her pumpkin fudge recipe with us.
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