Description
Pumpkin Patch Fudge is a creamy and velvety autumn treat made with real pumpkin purée and warming spices, perfect for cozy fall gatherings and seasonal indulgence.
Ingredients
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin purée
- 2 teaspoons pumpkin pie spice
- 1 (12 oz) package white chocolate chips
- 1 (7 oz) jar marshmallow crème
- 1 teaspoon vanilla extract
- Optional: orange food coloring
- Optional: green candy pumpkins for decoration
Instructions
- Line a 9×13-inch baking dish with parchment paper and lightly grease it.
- In a large saucepan over medium heat, combine granulated sugar, brown sugar, butter, evaporated milk, pumpkin purée, and pumpkin pie spice.
- Bring the mixture to a boil, stirring constantly. Continue to stir and cook for 10–12 minutes until it reaches 234°F (soft-ball stage) on a candy thermometer.
- Remove from heat and stir in the white chocolate chips until melted and smooth.
- Add marshmallow crème and vanilla extract, stirring until fully combined and creamy.
- If desired, add a few drops of orange food coloring and mix well.
- Pour the fudge into the prepared pan and smooth the top with a spatula.
- Press candy pumpkins into the top for decoration before it sets.
- Let it cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares.
Notes
- Use a candy thermometer to ensure the correct temperature is reached.
- Fresh pumpkin purée can be used if well-strained.
- Substitute 1 ½ cups mini marshmallows if marshmallow crème is unavailable.
- Skip the food coloring for a natural look without affecting flavor.
- Store fudge in an airtight container with parchment between layers.
Nutrition
- Serving Size: 1 piece
- Calories: 130
- Sugar: 18g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
