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Happy Friday! There is no better way to end the week than with something so incredibly creamy, sweet and seasonal. I promise that I will be sharing more savory recipes soon, but I wanted to end the week on a sweet note. I’m one of those people who thinks almost anything can be made better with chocolate. So I decided to combine it with one of my favorite fall flavors – pumpkin!
I wasn’t really sure whether I would like the combination of pumpkin spice and chocolate, especially with something as rich as fudge. But who was I kidding, didn’t I just say that I’m one of those people who thinks almost anything can be made better with chocolate? And it should have been no surprise that this fudge is mouthwatering. Wow! This fudge is one of those where you can’t just have one piece. While I think that the pumpkin fudge would be fine by itself, the chocolate elevates it to a whole different level. The pumpkin spice layer has your mind thinking of fall, to the point where you can almost hear the leaves rustling and smell the homemade pumpkin pie coming out of the oven. Just as you taste the earthy, spicy pumpkin, the chocolate fudge is pulling you in the other direction with a flavor so incredibly rich and creamy. Combined, it is the perfect seasonal flavor.
This recipe makes a large batch of fudge so there is plenty to enjoy yourself and share with others. Rather than mix the pecans into the fudge, I spread a thin layer over the top to add another dimension and a little bit of crunch.
Chocolate Pumpkin Fudge with Pecan Crunch
Ingredients
For the pumpkin layer:
- 2 cups sugar
- 1 cup packed light brown sugar
- 5 ounces evaporated milk, (1 can)
- ¾ cup unsalted butter
- ½ cup pumpkin puree
- 3 teaspoons pumpkin pie spice
- 1 cup white chocolate chips
- 7 ounces marshmallow creme, (1 jar)
For the chocolate layer:
- 2 cups sugar
- ¼ cup butter
- 5 ounces evaporated milk, (1 can)
- 7 ounces marshmallow creme, (1 jar)
- 1 teaspoon vanilla extract
- 1 cup bittersweet chocolate chips
- 1 cup milk chocolate chips
For the pecan topping:
- 1 cup chopped pecans
Instructions
- Line a 13 x 9 inch pan with foil and spray lightly with nonstick cooking spray; set aside.
To make the pumpkin layer:
- Combine sugars, milk, butter, pumpkin puree and spice in a large sauce pan over medium heat. Cook, stirring constantly, until mixture boils. Once boiling, stir constantly until mixture reaches 240 degrees, about 10 to 12 minutes. Remove pan from heat and quickly stir in white chocolate chips and marshmallow crème until melted and smooth. Spread pumpkin fudge into foil pan and let set.
To make the chocolate layer:
- Combine sugar, butter, evaporated milk and marshmallow creme in a large saucepan over medium heat. Stir constantly until mixture boils. Once boiling, stir for another 5 minutes. Remove from heat and stir in vanilla and chocolate chips until melted and smooth. Pour chocolate mixture over pumpkin layer. Spread chopped pecans over top of chocolate and press down lightly with the back of a spoon to set in chocolate. Refrigerate for at least 6 hours, or overnight. Remove fudge from pan, remove foil and cut into 1 inch pieces.
Notes
- Omit the nuts, as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey! decided to try the fudge for thanksgiving tomorrow, looks amazing! However mines been in the fridge for 3 hours so far and is still gooey not firming- did i do something wrong?! hahah it looks so good in your pictures 🙂
Hi Karli, Is it both the pumpkin and chocolate layer that hasn’t set? From my experience, I’ve found that fudge doesn’t set if I don’t cook it long enough or I don’t stir it while I am heating it. For the pumpkin layer, it is especially important to heat it until a candy thermometer registers 240 degrees. I hope that your fudge is set by now, let me know.
Unfortunately, mine did the same thing. The chocolate layer was finished but the pumpkin wasn’t. It was very tasty though 🙂
I need more fudge in my life and I would like to start with this Chocolate-Pumpkin Fudge! Thanks for linking up with What’s Cookin’ Wednesday!
Karly, you should definitely try this fudge. I’m glad that I could be a part of What’s Cookin’ Wednesday!
This fudge looks amazing! I have just started loving the chocolate-pumpkin flavor combo this season. 🙂
Thank you for sharing at Marvelous Mondays this week!
Thanks Carrie! I’m glad to be a part of Marvelous Mondays.
Hi Ashley :0
These are really GREAT !!
I saw this post about a week ago and I just had to try this recipe.
We LOVED it. Very easy-to-make and the taste is DELICIOUS !
I’ve just posted them last night (gave you full credit put a ling to your post)
Your’e welcome to see them here
https://www.winnish.net/2013/10/blog-post.html
(My post is in Hebrew. translator on top left side-bar)
Winnie, I am so glad that you enjoyed the fudge! I just read your blog post and am glad to see that you were able to adapt it to make it work for you. Thank you for the nice comments 🙂
I can vouch for the deliciousness of this fudge, since you generously shared some with you coworkers. Thanks for the treat.
I’m always willing to share 🙂
I’m a big chocolate and pumpkin fan, can’t wait to try this soon 🙂 Pinned
Thanks for sharing Emily!
this look and sounds fabulous! gorgoeus photos~
Thank you!
This fudge looks amazing, Ashley! I need to make some fudge one day. It’s actually something I’ve never made! I may just have to start with this recipe. 🙂
You should definitely try making it sometime. I love making it around the holidays and giving it as small gifts.
Hi Ashley ~ Stopping by from Saturday Dishes, and had to come check out your Fudge Looks so yummy!! Pinning!
Thanks so much for stopping by and sharing, Erin!
Ohhh your fudge looks AMAZING!!! I actually made some fudge for the first time ever last night, and it was a complete disaster 🙁 I’m gonna give it another try soon! This looks sooo good!
Don’t feel bad Maria, last year I tried a different pumpkin fudge recipe and failed miserably. I had to toss the whole thing in the garbage. As with any candy, the key is heating it to the right temperature. You should definitely give it a try again 🙂