An easy, stove-top pumpkin fudge with a rich maple caramel base. If you love this recipe, look out for my upcoming cookbook, Small Bites, featuring even more delicious, festive treats for your holiday table and every day!
Capture the cozy warmth of autumn with this rich and creamy maple pumpkin spice fudge. This foolproof, easy pumpkin fudge recipe skips the finicky candy thermometer and relies on a delicious stove-top maple brown sugar reduction and real pumpkin puree to ensure perfect results every single time. It sets up beautifully in just a few hours, slicing into perfectly-clean squares that make a stunning addition to any fall dessert spread or holiday table.
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Maple Pumpkin Spice Fudge
This foolproof Maple Pumpkin Spice Fudge delivers all the warm, nostalgic flavors of the season without using a candy thermometer. Made with a rich maple and brown sugar reduction and real pumpkin puree, it sets up perfectly for effortless, clean slices.
36
servings16
minutes14
minutes128
kcal4
minutes34
minutesKeep the screen of your device on
Ingredients
1/2 cup (116 g) dark brown sugar
1/2 cup (120 ml) maple syrup
1/2 cup (120 ml) heavy cream
3 tablespoons (42 g) unsalted butter
1/4 cup (55 g) pumpkin puree, blotted for moisture (see note)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
3 cups (510 g) good quality white chocolate chips (see note)
- Optional Topping
3 tablespoons white chocolate melting wafers, such as Ghirardelli
Directions
- Prep the pan: Line an 8×8-inch square baking pan with parchment paper, leaving plenty of overhang on the sides for easy removal later.
- Boil the maple caramel base: In a medium, heavy-bottomed saucepan, combine the maple syrup, dark brown sugar, heavy cream, and unsalted butter. Bring the mixture to a rolling boil over medium heat, about 7 to 8 minutes, stirring constantly to ensure the sugar dissolves smoothly. Let it bubble at a steady boil for exactly 3 minutes. Reduce the heat to low. Whisk in the blotted pumpkin puree, pumpkin pie spice, and vanilla extract until completely smooth. Increase the heat to medium low to bring the mixture back to bubbling. Simmer for 1 additional minute, then remove the pan entirely from the heat. Immediately add all 3 cups of white chocolate chips to the hot pan. Let sit undisturbed for 1 minute to soften the chips, then stir vigorously with a silicone spatula until the chocolate is completely melted, glossy, and smooth.
- Transfer the hot fudge into your lined pan, smoothing the top flat with a spatula. Let cool on the counter for about 5 minutes and then carefully cover with plastic wrap, ensuring that the plastic wrap is perfectly flat against the top layer of the fudge. This will prevent moisture drips from dropping onto the surface of the fudge. Transfer the pan to the refrigerator to chill until completely firm, about 3 to 4 hours.
- Once completely set, lift the fudge out of the pan using the parchment handles and place it onto a cutting board. Carefully loosen the parchment from the fudge and then flip the entire block of fudge over. The part that set in the pan will be smoother than the top, so flipping it gives you a new, smooth top to work with! Clean and warm a sharp chef’s knife in hot water, wipe it dry, and make clean, slices, wiping the blade between each cut for beautiful and clean edges. I like to cut the fudge into 36 pieces.
- Optional garnish: If using, carefully melt the white chocolate melts in the microwave and drizzle over the fudge using a whisk.
- Serve cold or at room temperature and enjoy! Store leftovers in the refrigerator in an airtight container for up to two weeks.
Equipment
Country Kitchen tableclothSave with SarahR15
3 quart saucepanSave with SARAHTREED10
GIR spatulaShop on Amazon
GIR WhiskShop on Amazon
Measuring Cups and SpoonsShop at Williams Sonoma
Measuring cupsSave with SARAHTREED
Wusthof chef’s knifeShop on AllModern
Wooden SpreaderEarlywood Designs
Unbleached Parchment PaperShop on Amazon
Recipe Video
Notes
- You want the pumpkin puree to be as dry as possible for this recipe so that extra moisture doesn’t throw off the mixture which will solidify into a creamy fudge. I find that the best way to do this is to make this fudge when you’ve got leftover pumpkin puree from something else. I store my pumpkin puree in an airtight container in the refrigerator and naturally, this causes all of the extra moisture to fall to the bottom of the container. I scoop off 1/4 cup (I weigh it out to be exactly 55 g) and there isn’t any excess moisture that I need to blot off. If you make this with a fresh can, you will want to blot the puree.
- I find that Ghirardelli brand white chocolate chips work best for fugde recipes.
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