Pumpkin fudge

Pumpkin fudge


416 people made this

About this recipe: Pumpkin lovers will sing songs of praise over this confection! Creamy and smooth, it will end any meal happily.


Serves: 16 

  • 2 tablespoons butter
  • 500g caster sugar
  • 160ml evaporated milk
  • 180g white chocolate chips
  • 200g white marshmallows
  • 185g pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Prep:10min  ›  Cook:30min  ›  Extra time:20min  ›  Ready in:1hr 

  1. Line a 23cm square tin with aluminium foil, and set aside.
  2. In a 3 litre saucepan, heat milk and sugar over medium heat. Bring to the boil, stirring occasionally with a wooden spoon.
  3. Mix in pumpkin puree and cinnamon; bring back to the boil. Stir in marshmallows and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
  4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared tin. Cool, remove from tin, and cut into squares. Store in a cool, dry place.

Pumpkin puree...

You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

Secrets to fudge success

Read our Making perfect fudge article to learn a few secret tips and tricks to making perfect fudge every time.

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Reviews (2)


Lovely flavour, and so easy to make! Recipe only uses half a tin of pumpkin, so I have a feeling I will be making another batch before next weekend! - 26 Oct 2014


brilliant!!!! made it with strawberries instead and left out the cinnamon, worked beautifully!!!!! - 20 Dec 2013

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