White Chocolate Pumpkin Fudge with Marshmallow Fluff
Rich and creamy pumpkin-spiced fudge loaded with white chocolate and fluffy marshmallow. This autumn-inspired confection combines the warm spices of pumpkin pie with smooth white chocolate for an indulgent treat that melts in your mouth. Perfect for fall gatherings, holiday gift-giving, or whenever you crave something sweet and seasonal. The marshmallow fluff adds exceptional creaminess while the pumpkin puree provides moisture and that signature fall flavor without overwhelming sweetness.
Ingredients
- 3 cups granulated white sugar
- ¾ cup salted butter
- ⅝ cup evaporated milk
- ½ cup pure pumpkin puree
- 2 tablespoons light corn syrup
- 1 teaspoon ground pumpkin pie spice
- 12 oz white chocolate chips
- 7 oz marshmallow fluff
- 1 teaspoon vanilla extract
Instructions
- 1
Line 8x8 inch square pan with parchment paper, leaving overhang on all sides
- 2
Melt butter in saucepan over medium heat
- 3
Add white sugar, evaporated milk, corn syrup, pumpkin puree and pumpkin pie spice to melted butter and stir with wooden spoon to combine
- 4
Cook over medium-high heat, stirring constantly until soft ball stage is reached at 234 degrees Fahrenheit, checking temperature frequently with candy thermometer
- 5
Remove pot from heat and add white chocolate chips, marshmallow fluff and vanilla extract to saucepan
- 6
Stir fudge ingredients together with wooden spoon until no streaks remain and chocolate chips are melted, working quickly
- 7
Carefully scoop fudge into prepared pan and smooth top with back of spoon
- 8
Allow fudge to cool and set for at least 4 hours or overnight before cutting
- 9
Lift cooled fudge from pan using parchment paper edges and cut into 1 inch squares with large sharp knife
Tips
Use a candy thermometer for accuracy when reaching soft ball stage at 234°F to ensure proper fudge texture.
Work quickly when adding final ingredients as fudge will begin to set and become difficult to spread.
Let fudge set overnight for cleanest cuts and easiest removal from pan.
Good to Know
Store in airtight container at room temperature for up to 2 weeks
Can be made up to 1 week ahead and stored in airtight container
Cut into squares and serve at room temperature
Common Mistakes
Use candy thermometer to avoid overcooking past soft ball stage
Work quickly after removing from heat to avoid fudge setting before spreading
Allow full cooling time to avoid crumbly texture when cutting
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I use canned pumpkin instead of puree?
Yes, canned pumpkin puree works perfectly. Make sure it's pure pumpkin, not pumpkin pie filling which contains added spices and sugar.
What if I don't have a candy thermometer?
You can test for soft ball stage by dropping a small amount of mixture into cold water. It should form a soft ball that flattens when removed.
How long will this fudge keep?
Properly stored in an airtight container at room temperature, this fudge will keep for up to 2 weeks and can be frozen for up to 3 months.