This Easy Pumpkin Fudge is the perfect blend of smooth chocolate, creamy condensed milk, and warm spices. Whether you want homemade candy to enjoy or share, this decadent pumpkin spice fudge recipe will become a fall favorite.
Try my Apple Cider Punch and Easy Roasted Pumpkin Seeds Recipe next for other delicious fall recipes.
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Pumpkin Spice Fudge
If you love pumpkin spice and chocolate, this easy fudge recipe is for you! I indulge throughout the year, but I love whipping this up during the cooler months when pumpkin spice is most popular. They make for great desserts and party favors from the first day of autumn through Halloween and Thanksgiving.
Why You'll Love This Pumpkin Spice Fudge Recipe
- Easy to Make. When I say this recipe is simple, I mean it. Aside from the spices, you only need two ingredients and no special equipment. (No candy thermometer or pumpkin puree required!)
- Perfect for Fall. Just when you thought there were no more ways to add pumpkin spice into another recipe, here comes this pumpkin fudge! With its warm, aromatic spices and velvety texture, it's the ideal treat to enjoy as the weather cools and the leaves begin to change.
- Indulgent. This fudge is rich, smooth, and creamy, thanks to the combination of melted chocolate and sweetened condensed milk. It's a drool-worthy, melt-in-your-mouth experience with every bite!
What is fudge?
Fudge is a creamy candy made by blending butter, sugar, and milk, then cooking the mixture until smooth. Unlike hard chocolate, fudge has a softer texture due to its cooking method and ingredients. Many easy fudge recipes use sweetened condensed milk, which simplifies the process and reduces cooking time, though the fudge still needs time to fully set before it's ready to enjoy.
Ingredients
- Semi-Sweet Chocolate Chips: I prefer using semi-sweet chocolate chips because they strike the perfect balance between rich chocolate flavor and sweetness without being overly sugary. This allows the warm spices and creamy texture of the fudge to really shine.
- Sweetened Condensed Milk: This is the key to achieving a smooth, soft texture, making the fudge easy to bite into. Be sure to use condensed milk, not evaporated milk, for the right consistency.
- Pumpkin Pie Spice: For this pumpkin fudge recipe, I’ve used a homemade pumpkin pie spice blend from Beloved Plate, which adds the perfect balance of warm, cozy flavors. This blend combines cinnamon, ginger, nutmeg, allspice, and cloves, enhancing the rich chocolate and creamy condensed milk for a truly autumnal treat.
How to Make Easy Fudge
The key to making perfect fudge is using the right method, especially when working with chocolate. When making this easy pumpkin spice fudge, be careful when melting the chocolate on the stove—it can burn quickly, so keep the heat low and monitor it closely for the best results.
If you're mixing your own pumpkin pie spice for the first time, start by combining the spices in a small bowl. Then, use a double boiler to melt the chocolate. Fill a medium saucepan halfway with water, bring it to a rolling boil, and place the top bowl of the double boiler over it. Add the chocolate, let it begin to melt, and then stir gently. If you're using chocolate bars, be sure to chop them into small pieces first.
Once the chocolate is fully melted, stir in the condensed milk until the mixture is smooth. You could also melt the chocolate in the microwave for a quicker option, though I don't have one, so I stick to the stove method!
How to Set Pumpkin Spice Fudge
Modern fudge relies on sweetened condensed milk to achieve that perfect balance of firmness and slight flexibility. The pumpkin spice fudge should have a creamy, smooth texture once everything is fully mixed. The final hot mixture will be thick, but still spreadable with a spatula.
Line a 9x9 square pan with parchment paper and cover the top with aluminum foil. Let the pan chill for at least 3 hours. Once the fudge is fully set, use a sharp knife to cut it into your desired size. After that, your fudge is ready to enjoy!
How to Store Fudge
I store this fudge in two different ways, depending on the weather. If you live in a warmer climate, like South Florida, I recommend keeping it in the refrigerator until you're ready to enjoy it. While it's not necessary to refrigerate fudge, it can prevent it from melting if your kitchen is warm.
If the temperature is more moderate where you live, storing the fudge in an airtight container away from heat sources like the stove or oven works best.
Substitutions
Chocolate: You can use bars of pure chocolate instead of chocolate chips. Just make sure to weigh the chocolate using a kitchen scale to match the amount listed in the recipe. Three cups of chocolate chips are equal to 24 ounces.
White Chocolate: If you prefer to use white chocolate instead of semi-sweet, simply substitute an equal amount (3 cups or 24 ounces) of white chocolate chips or chopped white chocolate bars. Keep in mind that white chocolate is sweeter, so you may want to slightly reduce the amount of sweetened condensed milk or balance it with an extra pinch of salt to adjust the sweetness to your liking.
Pumpkin: To incorporate pumpkin puree, mix ½ cup into the melted chocolate and condensed milk before adding the spices. The fudge will be slightly softer, so it may take an extra hour or two to set. The texture will be creamier and less firm, but still delicious and easy to slice.
Tips for the Best Pumpkin Fudge
- Use low heat when melting the chocolate. Chocolate can burn quickly, especially when melted directly on the stove. Keep the heat low and stir constantly to avoid scorching.
- Chop chocolate bars into small pieces. If you're using chocolate bars instead of chips, chop them into small, even pieces. This helps them melt more evenly and prevents any lumps in your fudge.
- Fully incorporate the spices for balanced flavor. To ensure that the pumpkin pie spice is evenly distributed, mix it thoroughly into the melted chocolate and condensed milk. This will give your fudge a consistent, warm spice flavor in every bite.
- Line the pan with parchment paper for easy removal. This makes it much easier to remove the fudge once it’s set. Simply lift the paper out, and you can easily cut the fudge into neat squares.
- Let the fudge set undisturbed. Allow the fudge to chill in the refrigerator for at least 3 hours, or longer if you’ve added pumpkin puree. This ensures it sets properly and achieves the right texture.
- Store fudge in an airtight container. Whether keeping it at room temperature or in the fridge, storing the fudge in an airtight container will help maintain its freshness and prevent it from drying out.
Frequently Asked Questions
Condensed milk is better for fudge because it adds sweetness and a creamy texture, which helps the fudge set properly and stay soft. Evaporated milk lacks the added sugar and richness needed for traditional fudge recipes, resulting in a different texture and flavor.
The fudge will stay fresh for about a week at room temperature and up to two weeks in the refrigerator.
You can freeze fudge. Wrap the fudge tightly in plastic wrap and place it in an airtight container or freezer bag. It can be stored in the freezer for up to three months; just let it thaw in the refrigerator before enjoying it.
More Pumpkin Recipes
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Easy Pumpkin Spice Fudge
- Total Time: 10 minutes
- Yield: 1 9x9 inch pan
Description
This Easy Pumpkin Fudge is the perfect blend of smooth chocolate, creamy condensed milk, and warm spices. Whether you want homemade candy to enjoy or share, this decadent pumpkin spice fudge recipe will become a fall favorite.
Ingredients
3 cups semisweet chocolate chips
1 can (14oz) sweetened condensed milk
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
Instructions
- Lay parchment paper in a 9x9 inch baking dish, set aside.
- In a saucepan over low heat, slowly melt chocolate chips; be careful not to burn them.
- Once chocolate has melted completely, turn off heat, slowly stir in sweeteened condensed milk and spices, and stir until mixture has combined completely.
- Spoon mixture into a lined baking dish and refrigerate at least 3 hours.
- Cut into bars and enjoy!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Double Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 28.9 g
- Sodium: 3.6 mg
- Fat: 14 g
- Carbohydrates: 32.6 g
- Protein: 3.7 g
- Cholesterol: 0.9 mg
Fall is approaching and will be a great time to make this.
I enjoyed this Unique fudge recipe that’s perfect for the or all seasons.