Pumpkin Fudge Recipe | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Pumpkin Fudge Recipe | The Nibble Webzine Of Food Adventures
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Here’s an easy recipe for family, party favors and other gifting, developed by Deborah of Taste And Tell Blog.

“This Pumpkin Fudge is seriously super simple,” she says, “No candy thermometer, no special equipment.”

And, it’s done in 22 minutes: Prep time is 10 minutes, cook time is 12 minutes.

You can serve the fudge plain, but we have some suggestions for holiday-themed garnishes:


  • Bat confetti
  • Bloody bone sprinkles
  • Candy skulls
  • Ghost sprinkles
  • Halloween sprinkles
  • Mini eyeball candy
    If you’re wary of fudge because it has “too much sugar,” the solution is simple: Cut the squares to half the size. You don’t really need a two-inch square: a one-inch square is fine. We even cut them into half-inch squares and served one or two pieces on the saucer of an espresso or coffee cup.

    You can also thread the fudge squares on fruit skewers.

  • Edible gold pearl dust
  • Fall leaves sprinkles
  • Round fall color confetti

  • Candy corn
  • Jelly pumpkins
  • Pumpkin spice sprinkles
  • Seasonal sprinkles

    Ingredients For 48 Pieces

  • 1½ cups sugar
  • 2/3 cup evaporated milk
  • ½ cup pumpkin purée (not pumpkin pie filling)
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 12 ounces white chocolate chips
  • 2 cups miniature marshmallows
  • 1 teaspoon vanilla extract
  •   Pumpkin Fudge
    [1] Cut pumpkin fudge into small squares for a holiday treat (recipe and photo courtesy Taste And Tell Blog).

    Wilton Pumpkin Sprinkles
    [2] Seasonal-colored sprinkles work for either holiday (photo courtesy Wilton).

    [3] Fall leaves edible confetti (photo courtesy Creative Converting).


    1. LINE an 8 x 8-inch baking pan with foil and spray with nonstick cooking spray.

    2. COMBINE the sugar, evaporated milk, pumpkin, butter, salt and pumpkin pie spice in a medium saucepan. Heat over medium to a boil; allow the mixture to boil for 12 minutes, stirring often.

    3. REMOVE from the heat and stir in the white chocolate chips and marshmallows. Stir in the vanilla.

    4. POUR into the baking pan and chill until set. Cut into squares.

    5. TO STORE: Layer the pieces on wax paper, then place in an airtight container. A sealable plastic bag works as an airtight container, but to keep it horizontal and flat, place a piece of cardboard on the bottom.

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