2-Ingredient Pumpkin Fudge
Creamy, melt-in-your-mouth white chocolate fudge infused with smooth pumpkin puree and topped with a festive candy pumpkin for the perfect fall treat.
Servings: 21 pieces
Calories: 96kcal
Ingredients
- 12 ounces white chocolate chips
- ⅓ cup pumpkin puree
- 21 candy pumpkins
Instructions
- Line a 4x8-inch loaf pan with parchment paper, leaving extra to hang over the sides.
- In a microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring often until smooth.
- Add pumpkin puree and stir until mixture is smooth and uniform throughout.
- Pour mixture into your prepared loaf pan. Cover with plastic wrap and place in the freezer until the fudge feels firm (usually 30–60 minutes).
- Remove fudge from pan and place it on a cutting board. Using a large knife, cut the fudge into 1-inch pieces.
- Place a candy pumpkin on top of each piece and freeze.
Notes
- Use Room Temperature Pumpkin Puree: Make sure that your pumpkin puree is at room temperature before mixing. Cold pumpkin can cause your white chocolate chips to seize and harden.
- Use High Quality Chocolate: Use high quality, fresh chocolate chips for the best melting and rich taste.
- Measure Carefully: To ensure that your fudge firms up correctly and isn’t grainy, be sure to measure carefully so that you have the right chocolate-to-pumpkin ratio.
- Serve Immediately After Freezing: This fudge tastes best straight from the freezer. If it’s left at room temperature too long, it can soften or start to melt, but should still taste delicious.
- Freeze Leftovers: Store any leftover fudge in the freezer to enjoy all season long! It keeps well and stays creamy if stored properly.
Nutrition
Calories: 96kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 54mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 610IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 0.1mg