Salted Pumpkin Fudge
A decadent and delicious fall treat, this salted pumpkin fudge is easy to make too!
Servings 24 squares
Calories 113kcal
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup unsalted butter
- 5 ounces evaporated milk
- 1/2 cup mashed pumpkin puree
- 2 teaspoons pumpkin pie spice or ground cinnamon
- 1 7-ounce container marshmallow creme aka "marshmallow fluff"
- 1 12-ounce package white chocolate chips
- 1 tbsp vanilla extract
- sea salt for garnish
Instructions
- Line a square 8x8 baking pan with parchment paper for easy fudge removal!
- Combine sugars, butter, evaporated milk, pumpkin puree and spices in a medium saucepan over medium heat until melted and smooth.
- Continue stirring until temperature reaches 234℉ (soft ball stage).
- Quickly remove from heat (to prevent burning), stir in white chocolate chips, marshmallow creme, and vanilla extract. Stir until melted and combined.
- Pour fudge into prepared baking pan. Garnish with sea salt. Of course you can leave the sea salt off if you want plain pumpkin fudge, especially if serving to children who might find the sea salt flavor a bit too strong. Or give this recipe a twist by drizzling it with darkchocolate or caramel! This pumpkin fudge will instantly become a familyfavorite for years to come.
- Allow to cool completely before cutting into square. You can also chill before cutting to make it easier to cut perfect squares.
Nutrition
Calories: 113kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 10mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 927IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 0.2mg