Pumpkin White Chocolate Fudge

White Chocolate Pumpkin Fudge


This White Chocolate Pumpkin Fudge recipe is one of my favorite pumpkin recipes that makes me start to believe Fall is on it’s way.



  • 3 cups granulated white sugar
  • 3/4 cup melted salted butter
  • 2/3 cup evaporated milk
  • ½ cup canned pure (unsweetened) pumpkin
  • 2 Tablespoons light corn syrup
  • 1 teaspoon pumpkin pie spice
  • One 12-ounce package white chocolate morsels, divided (measure 1/2 cup and set aside)
  • One small jar marshmallow fluff
  • 1 teaspoon vanilla extract( I used my homemade vanilla extract)


  1. Line an 8×8 inch square pan with parchment paper.
  2. Spray with nonstick spray.
  3. Stir together the sugar, butter, evaporated milk, pumpkin, corn syrup and pumpkin pie spice in a heavy bottomed saucepan over medium-high heat, and cook, stirring constantly, until it reaches the soft ball stage. Use a candy thermometer. Soft ball stage is reached when a candy thermometer registers 234 degrees on an instant thermometor.
  4. Once mixture has reached 234 degrees remove the pot from the heat and quickly stir in the white chocolate chips (minus 1/2 cup), the marshmallow fluff and vanilla extract.
  5. As soon as the mixture is smooth and starts to thicken and is difficult to stir to fold in the reserved 1/2 cup of white chocolate chips.
  6. Pour into the fudge into the prepared pan and smooth the top as much as possible with the back of your spoon. Let the fudge set up for 2 hours or until it is completely cool.
  7. Once cool cut into small squares.
  8. Store in an airtight container.


This recipe was slightly adapted from the Pumpkin Fudge recipe at

  • Category: Homemade
  • Method: Boiled
  • Cuisine: American


  • Serving Size: 1 Piece
  • Calories: 136
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