My last pumpkin recipe of the season… a very fitting post for Thanksgiving Eve! I’m sure you have all of your Thanksgiving desserts lined up, BUT if you’re still fishing for an easy recipe to make, this Salted Pumpkin Fudge is your best friend.
It’s a creamy, pumpkin fudge with flecks of spice and topped with salt. The salty and sweet combination is so good. No wonder chocolate covered pretzels became such a hit in 1544 (thank you, Herr Franz Joseph Liebniz!).
I’m bringing this to Thanksgiving tomorrow, along with Maple Roasted Butternut Squash — so, sorry to my family for the early reveal! Hubs was kind of enough to taste test and he said, “the salt is the best part; the salty/sweet combo is awesome!” There’s your official man seal of approval.
Of course, there are going to be way too many desserts at Thanksgiving tomorrow – Italian cookies, pies, chocolate, nuts — but chances are, there won’t be any pumpkin fudge. It’s unique and yields just enough to fill a pretty dish, with bites of all sizes to satisfy the small to crazy sweet tooth family members.
To all my readers, thank you for following Fancy Fork and have a wonderful Thanksgiving! I have great posts planned for December, so stay tuned!
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 5 ounces evaporated milk
- 2/3 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 2 tablespoons butter
- 1 1/2 teaspoon salt (plus more for sprinkling)
- 12 ounces white chocolate chips
- 2 cups mini marshmallows
- 1 teaspoon vanilla extract
- Candy corn (optional)
- Line a 9×9 (or similiar size) baking dish with wax paper. Set aside.
- In a medium pot over medium heat, combine the sugar, light brown sugar, evaporated milk, pumpkin puree, pumpkin pie spice, butter and salt. Bring to a boil, stirring constantly for 12 minutes (note: you’ll doubt this step – whether you really have to heat/stir for this long… trust me, do it! this step avoids you having sticky fudge later).
- Turn the heat off, and add the white chocolate chips, marshmallows and vanilla. Stir until smooth.
- Pour fudge mixture into the wax lined baking dish.
- If you’re using candy corn, press it into the fudge (if not, skip step). Sprinkle top with salt.
- Cover with foil and refrigerate 2 hours or until firm.
- Slightly tug on the wax paper to remove, then slice into cubes with a sharp knife. Store in the refrigerator.