Description
This Pumpkin Spice Fudge is a rich, creamy treat perfect for fall celebrations, combining the warm flavors of pumpkin spice with sweet white chocolate and marshmallow creme. Finished with a drizzle of caramel and a sprinkle of crushed gingersnap cookies, this decadent fudge is a festive and irresistible dessert that’s easy to make and perfect for sharing.
Ingredients
Scale
Fudge Base
- ¾ cup unsalted butter
- ¾ cup heavy cream
- 1 ½ cup granulated sugar
- ¼ cup pure pumpkin puree
- Pinch of kosher salt
- 2 teaspoons pumpkin pie spice
- 11 ounce package white chocolate morsels
- 7 ounce jar marshmallow creme
Topping
- 2 Tablespoons caramel sauce ice cream topping
- 2 Tablespoons powdered sugar
- 3 gingersnap cookies, crushed
Instructions
- Prepare the fudge base: In a large heavy saucepan, combine unsalted butter, heavy cream, granulated sugar, pumpkin puree, kosher salt, and pumpkin pie spice. Heat over medium-high heat, stirring constantly to prevent burning.
- Bring mixture to boil: Continue stirring until the mixture reaches a rolling boil, then set a timer for 8 minutes, keeping the mixture at a rolling boil and stirring constantly to avoid scorching.
- Remove from heat and incorporate chocolate and marshmallow creme: After 8 minutes, remove the saucepan from heat. Quickly whisk in the white chocolate morsels and marshmallow creme, stirring vigorously until the mixture is smooth and fully blended, about one to two minutes.
- Pour and chill: Pour the fudge mixture into an 8 or 9-inch square baking dish lined with parchment paper. Spread evenly, then refrigerate for at least 4 hours or overnight until firm.
- Prepare topping and garnish: In a small bowl, whisk together the caramel sauce and powdered sugar until smooth. Once the fudge is set, remove it from the pan by lifting the parchment paper and place it on a large cutting board. Cut into bite-sized pieces.
- Finish the fudge: Drizzle the caramel sauce mixture over the cut fudge pieces and immediately sprinkle with crushed gingersnap cookies to ensure they stick. Serve immediately or store covered in the refrigerator.
Notes
- Storing: Store leftover fudge in an airtight container in the refrigerator. It retains its best flavor and texture when served cold.
- Crushing the gingersnaps: Place cookies in a large zip-top bag and gently crush with a mallet or rolling pin into small pieces, avoiding turning them into powder. For a twist, fold the crushed cookies into the fudge mixture before pouring into the baking dish.
- Mixing the fudge: While an electric mixer isn’t required, it can expedite combining the white chocolate and marshmallow creme. If whisking by hand, use a sturdy wire whisk and ensure the chocolate is fully melted and incorporated before pouring.
- Serving suggestion: Place fudge pieces into mini cupcake liners to make them easier to serve and transport without mess.
Nutrition
- Serving Size: 1 piece (approx. 15 grams)
- Calories: 110
- Sugar: 15g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg
