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This easy pumpkin fudge recipe is a crowd-pleasing dessert that’ll satisfy all the die-hard pumpkin fans in your life. Made with creamy cashew butter and perfectly sweetened pumpkin, it’s a foolproof recipe that gets better with every bite!
No bake desserts are a big deal in my house, as they should be. I mean, to be able to whip up a decadent dessert without spending hours in the kitchen, how cool is that? Honestly, it almost feels like cheating.
When I can combine my love of easy desserts with my love of all things pumpkin, it’s even better. That’s why I’ve been making pumpkin brownies, pumpkin bars, and pumpkin-spiced fudge nonstop.
4 ingredients. Just 4 simple ingredients, plus some optional spices, are all you need to make this easy fudge recipe.
Healthy. No granulated sugar and no sweetened condensed milk are needed, yet you still get irresistibly decadent fudge.
A chocolate-free fudge recipe. Look, not everyone loves chocolate as much as I do, and while this breaks my heart, I get it. Unlike most pumpkin fudge recipes, this one has no white chocolate.
Dairy-free. Like maple fudge, this recipe is made without any evaporated milk, so it’s totally vegan-friendly.
What I enjoy most about this recipe is how easy it is to make! Just combine the ingredients in a bowl, then transfer them to your baking dish and let it set in the fridge. No candy thermometer or tons of hands-on time is needed. Like my sugar cookie bars, it’s the perfect make-ahead treat.
What is pumpkin fudge made of?
As I mentioned, this recipe uses just a few basic ingredients. Here’s what you’ll need:
Cashew butter. I prefer cashew butter over other nut butters because it’s relatively mild in flavor, so the pumpkin really stands out. That said, if you’d rather use almond butter or tahini for a nut-free version, you certainly can.
Maple syrup. Sweetens the bars and adds a complimentary caramelized flavor. I’ve also used agave, and it works great.
Pumpkin puree. Look for pumpkin puree instead of pumpkin pie filling, which will have sugar and spices already added.
Coconut oil. Helps to hold the fudge together at room temperature. I also tried using butter, and while it did work, the fudge was quite oily and didn’t hold together well.
Pumpkin pie spice. Optional, but definitely a good idea if you want to impart even more pumpkin flavor. When I’m out of pumpkin pie spice, I’ll use cinnamon and nutmeg.
Find the printable recipe with measurements below.
How to make pumpkin fudge
Step 1- Prep work. Line an 8×8-inch baking dish or baking pan with aluminum foil or parchment paper and set aside.
Step 2- Make the batter. In a microwave-safe bowl or on the stovetop, melt the cashew butter with coconut oil. Add maple syrup, pumpkin puree, and pumpkin pie spice, stirring to combine.
Step 3- Transfer and chill. Pour the fudge mixture into the prepared pan and refrigerate until firm.
Recipe tips and variations
Leave some parchment paper sticking out. When you line the baking dish with parchment, leave enough sticking out that you can use it to help pop out the fudge once it’s set. That way, you won’t have to risk making a sticky mess. Ask me how I know…
Add mix-ins. While I like usually like my fudge to be smooth and creamy, sometimes I’ll stir in some roasted pecans, pumpkin seeds, or white chocolate chips for a little texture.
Cut the fudge when it’s fully set. My #1 tip for fudge is to make sure it’s totally firm before trying to slice it. And make sure to use a sharp knife!
Use up the extra pumpkin. This recipe calls for just ½ cup of pumpkin puree, so if you’re wondering what to do with the rest of the can, I suggest making pumpkin balls or pumpkin blondies.
Bump up the pumpkin. When I’m really feeling the holiday season (especially Thanksgiving), I like to add a few teaspoons of pumpkin spice to the batter.
Add vanilla extract. I thought this fudge was flavorful enough as is, but you could add 1 teaspoon vanilla extract to really amp up the flavor.
Storage instructions
To store: Store leftover fudge in an airtight container in the fridge for up to 3 weeks.
To freeze: Freeze leftover fudge in a freezer-safe container for up to 6 months. I like to separate the layers of fudge with parchment paper so they don’t stick. Let the frozen fudge thaw overnight in the fridge before enjoying.
Frequently asked questions
What is the secret to good fudge?
I’ve found that the secret to making REALLY good fudge is to use high-quality ingredients, avoid overheating the fudge, and allow it to fully set before slicing.
Peanut brittle– Easy 3-ingredient brittle with no corn syrup needed.
Chickpea cookie dough– Cookie dough you’re encouraged to eat straight out of the bowl!
Millionaire shortbread- Buttery crust, gooey caramel filling, and rich chocolate, what sounds better than that?
Tiramisu cookies– Easy no-bake cookies that taste just like the classic dessert.
Oreo dip– A current fan-favorite in our house!
Pumpkin Fudge Recipe
5 from 43 votes
This easy pumpkin fudge recipe is a crowd-pleasing dessert that’ll satisfy all the die-hard pumpkin fans in your life. Made with creamy cashew butter and perfectly sweetened pumpkin, it’s a foolproof recipe that gets better with every bite!
Line an 8 x 8 baking dish wish aluminium tin foil or baking paper and set aside.
In a microwave safe bowl or stovetop, melt your cashew butter with coconut oil. Add your pure maple syrup then stir through your pumpkin puree until fully combined. Top with optional pumpkin pie spice.
Pour mixture into lined baking dish and refrigerate until firm.
Notes
TO STORE. Store leftover fudge in an airtight container in the fridge for up to 3 weeks.
TO FREEZE. Freeze leftover fudge in a freezer-safe container for up to 6 months. I like to separate the layers of fudge with parchment paper so they don’t stick. Let the frozen fudge thaw overnight in the fridge before enjoying.
The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.
Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F.
This delicious fudge recipe is easy to make in the microwave with just 3 ingredients: chocolate chips, condensed milk, and butter. Add nuts, mini marshmallows, or candy before chilling to make this treat even more decadent, or try peanut butter chips instead of semisweet chocolate chips to make peanut butter fudge.
The temperature of the cream/sugar mixture (called syrup) rises as water evaporates. At a cooking temperature of 114 to 115 °C (237 to 239 °F), there is just enough water left in the syrup to ensure it is not too hard or too soft.
Butter: This peanut butter fudge starts with a stick of butter. Sugars: You'll need brown sugar and confectioners' sugar. Milk: Milk adds moisture and thins the mixture slightly. Vanilla: Vanilla extract enhances the overall flavor of the fudge.
Three ingredients are required for this easy recipe: Oreo cookies: broken into big chunks. Sweetened condensed milk: provides the body for the chocolate mixture. White chocolate or chocolate chips: can be substituted with chocolate bars.
Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.
The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals. The result is creamy and smooth with a distinctive semi-soft texture and just a hint of sugar crystals.
Ingredients: Sugar, Sweetened Condensed Milk, Glucose Syrup, Butter (Milk) (10%), Golden Syrup, Humectant: Glycerine. For Allergens, see ingredients in bold. May Contain Traces of nuts and peanuts.
Chocolate uses elements of the cacao bean; even in creating white chocolate, cocoa butter from the cacao bean is the main ingredient. Fudge, however, is a confection made both with and without cocoa or other chocolate elements. You can substitute vanilla or peanut butter, for example, for the chocolate.
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.
Why has my Fudge not set? The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft.
If it doesn't set, or if it sets very hard, you can add more milk and boil it again. However, even if it doesn't set, it'll usually be a nice frosting-like consistency, so I sometimes just make a cake to put under it.
Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.
A delicious Caramel Fudge, made with butter, golden syrup and sweetened condensed milk. This fudge is also known as Russian Fudge and is perfect for gift giving!
However, it's important to bring the sugar to the exact right temperature. If it doesn't boil, your fudge will end up too mushy, and if it cooks for too long, you'll end up with a dry, crumbly mess.
In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1 can of evaporated milk, and 1/2 pound of butter. Bring to a gentle boil over medium heat first and then cook slowly, stirring constantly for about 10 minutes. Pour the milk mixture into the very large bowl holding the chocolate chip mixture.
Sugar. Basically, sugars are carbohydrates. To the layman, sugar is a sweet-tasting, colorless, and water-soluble compound. Sugar is the main component of Oreo, Oreo don't just have sugar, but added sugar which is very unhealthy then natural sugar.
Packaged Oreo cookies contain Black Cocoa, which gives them their distinct dark cocoa color and mild chocolate flavor. It can be difficult to source in stores but purchased easily online. If you don't have it, you can also use Dutch-process cocoa.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.
If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.
Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth. While you ultimately want crystals to form, it's important that they don't form too early.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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