The Best Pumpkin Fudge Recipe

An easy, creamy pumpkin fudge that can be made without a candy thermometer on the stovetop! Spiced with fall spices and topped off with white chocolate, this is a decadent and seasonal candy.

Servings: 20 pieces


3 cups premium white chocolate chips I recommend using Ghirardelli, I do not always get consistent results using other brands. (510g)
1/2 cup sweetened condensed milk (please note that this is condensed and NOT evaporated milk and that you are to use only 1/2 cup and NOT the whole can). (120ml)
3 Tablespoons unsalted butter
1/4 cup pumpkin puree (55g)
1 1/2 teaspoons pumpkin pie spice (click the link for my homemade pumpkin spice recipe)
1 drop orange gel food coloring optional, but it’s what will give your fudge that Fall pumpkin color.
1 Tablespoon cornstarch sifted
1 teaspoon vanilla extract
1/2 cup white chocolate melting wafers optional, for drizzling (may use additional white chocolate chips instead, but the melting wafers will set faster). (85g)


  1. Line an 8×8 baking dish with parchment paper and set aside.
  2. In a medium-sized saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and butter.
  3. Stir frequently until chocolate chips and butter are mostly melted.
  4. Add pumpkin puree and pumpkin spice and stir well until all ingredients are completely combined (the chocolate and butter should be completely melted at this point). Reduce heat to low.
  5. Stir in food coloring, if using, and vanilla extract.
  6. Stir in cornstarch.
  7. Remove fudge from heat and spread into prepared pan.
  8. Transfer fudge to the refrigerator and chill until firm (preferably overnight).
  9. Once fudge has set, melt melting wafers according to package instructions and drizzle over fudge, if desired.
  10. Slice and serve. Enjoy!

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