PUMPKIN FUDGE – 5 INGREDIENTS 5 MINS

This post may contain affiliate links. Please read my disclosure policy.

Pumpkin Fudge made in 5 minutes with only 5 ingredients! Creamy, delicious, no bake and also gluten free.

Pumpkin Fudge is the best way to dive into the pumpkin season. I am in no way rushing summer, I just couldn’t resist and had to share this recipe with you! I kept test tasting Pumpkin Fudge recipes for about two weeks and when I finally tweaked the recipe to my liking and gained probably 4 pounds while testing all the other recipes, I just thought it won’t be fair to keep this gem hidden until fall fully hits. You will find this fudge to be super creamy, soft and delicious, with a little crunchiness from the mixed in walnuts.

More Pumpkin Recipes for you HERE!!! I have an entire, delicious collection!Many fudge recipes have a very long list of ingredients and lots of steps, and I know many people are not that comfortable with kitchen thermometers and hot, bubbly candy. My mission was to create a super simple, creamy, delicious and easy to make Pumpkin Fudge. I must say that this is a winner, ready in 5 minutes, minus the refrigeration time. The recipe requires only a few ingredients and your ability to operate a microwave.

Tips and Tricks to make the perfect Patriotic Easy Fudge:

• Use quality white chocolate, that is the main ingredient so you want it to be the best in order to get the best taste and texture. I really like using white chocolate melts/wafers (link before the recipe).
• White chocolate is very pretentious, so be extra, extra careful when melting it, I do 20 seconds intervals in the microwave and lots of stirring to make sure I am not overheating it, if you overheat the white chocolate it will clump and separate and it will become unusable unfortunately.
• You can skip the food coloring all together if you are not making the fudge for a festive occasion, at the same time you can intensify the to your preference.
• Use gel food coloring, it is the best in this recipe as the liquid food coloring may make the white chocolate separate.
• Mix-ins are optional, but here are my favorite ones: Toasted Pecans, Raisins, Cranberries and Walnuts.

 Are you a fan of easy fudge recipes? Check these out:

• Easy No Bake Nutella Fudge – creamy and chocolaty.
• Valentine’s Day Fudge – ombre pink and very easy to make!
• Mint Chocolate Chip Fudge – an incredible mint chocolate chip combo of fudgy brownies topped with mint chocolate chip fudge.
• Patriotic Fudge – can be made in any color for any occasion.

Tools/Ingredients I used to make this Pumpkin Fudge Recipe:

• White Chocolate Wafers – they redesigned to melt quicker and easier, which I find perfect for fudge recipes.
• Gel Food Coloring – this set comes in a variety of colors and it won’t add extra water to your fudge, which is great.
• Parchment paper – a kitchen staple, it just makes life so much easier with it’s non-stick magical powers.

Print

5 from 1 vote

Servings: 6

PUMPKIN FUDGE

Prep Time:

5 mins

Pumpkin Fudge made in 5 minutes with only 5 ingredients! Creamy, delicious, no bake and also gluten free.

MY LATEST VIDEOS

Ingredients

• 2 cups / 12 ounces/ 340 grams white chocolate melting wafers
• 5 tablespoons condensed milk
• 2 tablespoons pumpkin puree
• 1/2 teaspoon pumpkin spice
• 1/4 cup chopped walnuts

Optional:

• food coloring: orange
• mix ins: walnuts raisins, sprinkles etc

Instructions

1. Line a regular muffin tin with paper cups, only 6 needed. Set aside.
2. Combine the chocolate and condensed milk in a large, microwave safe bowl. Microwave in 20 seconds increments and stir after each one until the chocolate has melted. Make sure you stir well, after each interval as the residual heat will melt the chocolate without extra microwaving. This way you avoid overheating and separation of chocolate.
3. Stir well until smooth, stir in pumpkin puree, walnuts, pumpkin spice and a few drops of orange gel food color (if using).
4. Pour mixture into the lined muffin cups and refrigerate for 1-2 hours.
5. When the fudge has cooled off and harden it can be served.

Recipe Notes

Make sure you don't add more condensed milk or pumpkin puree, the mixture will become runny and it won't settle. Add more pumpkin spice, for a more prominent flavor. Taste and adjust.

Author: Catalina Castravet

Course: Dessert

Cuisine: American

All images and text © for Peas and Peonies, LLC.

Made this Recipe?

Show me what you made on Instagram and tag me at @sweetnsavorymeals or hashtag it #sweetandsavorymeals.

Looking for more Pumpkin recipes? Check these:

Pumpkin Pie Creme Brûlée

Pumpkin Pound Cake

Pumpkin Madeleine Cookies

Brownie Cupcakes with Pumpkin Buttercream

Peas and Peonies, LLC. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Copying and/or pasting full recipes to social media or personal blogs is strictly prohibited. Sharing this recipe is very much appreciated and encouraged. Read my disclosure and privacy policy. This post may contain affiliate links.