This Spiced Salted Pumpkin Fudge is a creamy, melt-in-your-mouth autumn treat that perfectly balances sweetness, warmth, and a hint of salt. Each bite bursts with cozy pumpkin flavor and the comforting aroma of cinnamon and spice, wrapped in a silky white chocolate base. The marshmallow cream gives it an irresistibly smooth texture, while the sea salt on top adds that perfect finishing touch. Ideal for fall gatherings, festive gifts, or a comforting dessert on a chilly evening, this fudge captures the taste of the season in every square.
Ingredients
- 1 cup white sugar (200 g)
- 1 cup packed light brown sugar (220 g)
- ½ cup unsalted butter (115 g)
- 5 oz evaporated milk (150 ml)
- ½ cup pumpkin puree (120 g)
- 2 tsp pumpkin pie spice or cinnamon (5 g)
- 1 container (7 oz / 200 g) marshmallow cream
- 1 package (12 oz / 340 g) white chocolate chips
- 1 tbsp vanilla extract (15 ml)
- Sea salt, for garnish
Step-by-Step Preparation
- Prepare the pan:
Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy lifting. This helps you achieve clean, neat slices later. - Cook the pumpkin base:
In a medium saucepan over medium heat, combine white sugar, brown sugar, butter, evaporated milk, pumpkin puree, and pumpkin pie spice (or cinnamon). Stir frequently with a wooden spoon or silicone spatula until everything is smooth and well combined. - Monitor the temperature:
Clip a candy thermometer to the side of the pan. Continue stirring and cook the mixture until it reaches 234°F (112°C) — the soft ball stage. Once reached, immediately remove from heat to prevent overcooking or crystallization. - Mix in the fudge ingredients:
Quickly stir in the white chocolate chips, marshmallow cream, and vanilla extract. Stir vigorously until the chocolate and marshmallow are completely melted, and the mixture is glossy and uniform. - Pour and set:
Pour the hot fudge mixture evenly into the prepared pan. Smooth the top with a spatula for an even finish. While still warm, lightly sprinkle sea salt over the surface for a delicious contrast. - Cool and cut:
Allow the fudge to cool fully at room temperature for several hours, or chill in the refrigerator for about 1 hour for quicker setting. Once firm, lift it out using the parchment paper and cut into small, even squares. - Serve and store:
Enjoy immediately or store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate up to 2 weeks.
Rich, creamy, and spiced to perfection, this Salted Pumpkin Fudge is a fall favorite that feels both indulgent and comforting. The blend of sweet pumpkin, white chocolate, and sea salt creates a balance that’s impossible to resist. Serve it as a festive dessert, gift it in pretty boxes, or savor a piece with your morning coffee—it’s the perfect way to taste autumn’s magic in every bite.
