Pumpkin Spice Fudge
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 24 to 36 pumpkins
  • ½ cup evaporated milk
  • ½ cup sweetened condensed milk
  • 2-1/2 cup granulated sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon water
  • ¾ cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • ¾ cup white chocolate chips
  1. Heat the evaporated milk, condensed milk, sugar, vinegar, and water over medium-low heat in a heavy-bottomed saucepan. Bring to a boil, stirring occasionally, about 10 minutes.
  2. Combine the pumpkin, pumpkin pie spice, and vanilla extract in small bowl. Add the pumpkin mixture to the sugar-milk mixture. Stir until the pumpkin is thoroughly combined. Add the butter and bring the mixture back to a boil.
  3. Stirring occasionally, continue to boil the fudge mixture until the temperature reaches 235 degrees Fahrenheit.
  4. Remove the fudge from the heat and stir in the white chocolate chips.
  5. Pour the fudge mixture into the pumpkin candy molds (or a parchment-lined 9x9 baking pan). Allow the fudge to cool to room temperature, about 3 hours.
  6. Serve and enjoy!
Decorating Tips:
- For Green Stems
1. Add a few drops of green food coloring to ¼ cup granulated sugar.
2. Place ⅛ to ¼ teaspoon of the green sugar in the stem area of the pumpkin candy molds BEFORE pouring the pumpkin fudge into the molds.

- For Jack-O-Lanterns
1. Melt some dark chocolate chips.
2. Dip a toothpick into the melted chips and draw the Jack-O-Lantern faces on the flat surface of the pumpkins.
Recipe by Runner's Tales at http://runnerstales.com/2015/10/pumpkin-spice-fudge/