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Fudge is what I make when I've run out of time but still owe someone a treat.

It looks like I fussed.

I didn't.

Every fall I turn out a batch of this pumpkin version for the neighbors, my kids' teachers, whoever needs a little tin.

It's white chocolate melted with sweetened condensed milk, a spoonful of pumpkin, and a big hit of warm spice.

No candy thermometer.

No soft-ball stage, no worrying whether it will seize.

You melt, you stir, you pour, you chill.

That's honestly it.

The pumpkin here is a background note, not a mouthful of pie.

It gives the fudge a soft amber color and just enough flavor to read as fall.

The spice does the rest.

I cut it into small neat squares so they stack in a tin and travel without falling apart.

People always assume it was hard.

I let them.

Make one batch this week and you'll have your fall gift problem solved.

Table of Contents

Why You'll Love This Fudge

This is the easiest homemade candy on my fall list. Here's why it keeps earning a spot.

No candy thermometer. Melt and chill. There's no temperature to hit and no soft-ball stage to sweat.
A handful of ingredients. White chocolate, condensed milk, pumpkin, spice. That's the heart of it.
Made to gift. Small squares stack neatly in a tin and hold their shape.
Reads as fall. Soft amber color and warm spice in every creamy bite.

Ingredient Notes

Short list, but a couple of details matter.

White chocolate chips (3 cups). These set the fudge. Use a good brand that melts smooth, not chips that stay stiff.
Sweetened condensed milk (1 can). This is the creamy base that helps it firm up. Not evaporated milk.
Pumpkin puree (⅓ cup only). Keep it small. Too much pumpkin adds moisture and the fudge won't set.
Butter (2 tablespoons). A little richness and shine.
Pumpkin pie spice. The main flavor. Be generous here, since the pumpkin itself is subtle.
Pecans (optional). A half cup of chopped pecans adds crunch if you like it.

How to Make Pumpkin Fudge

It comes together in one pot and one pan.

Step 1: Prep the Pan

Line an 8x8 pan with parchment, leaving an overhang.

That overhang lets you lift the whole slab out to cut it cleanly.

Step 2: Melt and Stir

Warm the white chocolate chips, sweetened condensed milk, and butter over low heat.

Stir constantly until smooth.

Take it off the heat.

Stir in the pumpkin puree, pumpkin pie spice, vanilla, and salt until fully combined.

Fold in the pecans if you're using them.

Step 3: Pour and Chill

Scrape the fudge into the lined pan and smooth the top.

Chill at least 4 hours, or until firm.

Lift it out by the parchment and cut into small squares.

Expert Tips

These keep your fudge from turning into a sticky puddle.

Measure the pumpkin small. This is the number one reason fudge won't set. More is not better.
Line the pan. Parchment with overhang means a clean lift and neat squares.
Melt low and slow. White chocolate scorches fast. Keep the heat gentle and keep stirring.
Chill fully before cutting. A firm slab cuts into sharp squares. A soft one smears.

Storage and Freezing

Fudge keeps well, which makes it perfect to make ahead.

Refrigerator. Store airtight up to 2 weeks. It stays firm and creamy.
Counter. Fine for a day at cool room temperature, like on a gift table.
Freezer. Freeze squares between parchment up to 3 months. Thaw in the fridge.

Recipe

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Pumpkin Fudge

Prep Time 15

Cook Time 5

Total Time 20

Servings pieces

Ingredients

3 cups white chocolate chips about 18 oz
1 14 oz can sweetened condensed milk
2 tablespoons unsalted butter
⅓ cup pumpkin puree not pie filling
2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup chopped pecans optional

Instructions

Line an 8x8 pan with parchment, leaving an overhang for lifting out later.
Warm the white chocolate chips, sweetened condensed milk, and butter over low heat, stirring constantly until smooth. Remove from the heat.
Stir in the pumpkin puree, pumpkin pie spice, vanilla, and salt until fully combined. Fold in the pecans if using.
Scrape into the lined pan and smooth the top. Chill at least 4 hours, or until firm.
Lift out by the parchment and cut into small neat squares.

Notes

Measure the pumpkin small: Too much moisture keeps fudge from setting. This is the top reason it fails.
Melt low and slow: White chocolate scorches fast, so keep the heat gentle and keep stirring.
Chill fully before cutting: A firm slab gives sharp squares.