Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Saturday, October 26, 2013

Chocolate Covered Pumpkin Pie Fudge

I'm joining Carrie at Frugal Foodie Mama in celebrating HalloWonderful Week!  I love Halloween, and I love all things pumpkin.  Today I am sharing one of my favorite Halloween treats - Chocolate Covered Pumpkin Pie Fudge.  Decadent fudge, laden with pumpkin pie spice and then covered with a thick layer of even more decadent chocolate.  Oh my!

I have to warn you - this is insanely good fudge.  Chocolate fiends love it.  Likewise for those who are all about pumpkin.  Even folks who say they don't really like pumpkin love this fudge  - the pumpkin pie flavor really shines through.  Amazingly good.  And wow is it ever rich!

Fudge isn't that hard to make either.  Here's how to do it:

Chocolate Covered Pumpkin Pie Fudge


  • 3/4 cup granulated sugar
  • 2 1/4 cups packed light brown sugar
  • 3/4 cup salted butter, cut in to pieces
  • 1 1/4 cups canned pumpkin
  • 2/3 cup evaporated milk
  • 2 tablespoons maple syrup
  • 2 tablespoons pumpkin pie spice
  • 8 ounces white chocolate chips
  • 3 1/2 cups miniature marshmallows
  • 1 teaspoon vanilla extract
  • 8 ounces dark chocolate (chopped, or high quality chips)
  • 1/2 cup heavy cream


Line the bottom and sides of an 8x8 square pan with parchment paper or foil.  Allow parchment paper to overhang the edges, so it can be used to lift the fudge from the pan in the end.  Spray with non-stick spray.

Stir together the sugars, butter pieces, pumpkin, evaporated milk, maple syrup and spice in a 3 1/2 quart saucepan.  Bring to a boil, stirring constantly, over low to medium high heat. Continue to cook, stirring occasionally, until a candy thermometer reaches 234 degrees F (soft-ball stage).

Take the time to do this part slowly so that the fudge does not burn or overcook.  You could end up with very very hard fudge.  Which still tastes good, but isn't as easy to eat.

Once the fudge has reached the correct temperature, remove the pan from the heat.  Stir in the white chocolate chips, mini marshmallows and vanilla until incorporated completely.

Pour the fudge into the prepared pan.  Cool for 15 minutes - and make the chocolate covering.

This chocolate covering is super-easy to make.  And delicious.  You'll want to make it for everything.  {Maybe that's just me.}  Put the chocolate in a small bowl.  In the microwave, bring cream to a boil.  Pour boiling cream over the bowl of chocolate.  Allow to sit for 2 minutes, and then stir until thoroughly combined, smooth and shiny.

Now pour chocolate over the fudge, and let cool until the fudge is at room temperature.

Refrigerate for at least 2 hours.  Lift the fudge from the pan with the overhanging parchment paper.

With a sharp knife, cut in to 1" squares.  This may seem small, but 1" is enough. {And if it isn't,  you can have two!}  Store fudge in the refrigerator.  Best when served at room temperature.

I say "store" like you will have any left to put into the refrigerator.

You just won't.

This is a must-make recipe.  You'll be a hero!

zentMRS - Love in the Kitchen
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1 comment:

  1. Love this-found you through Foodtastic Friday and became your newest G+ follower.