Pumpkin Spice Fudge. Doesn’t that sound delicious? Now Add Chocolate to that. Sounds even better doesn’t it? It’s a naturally gluten-free recipe as well, which is right up my alley.
In fact, I could never have predicted how good this stuff would be! Something about the spiciness balancing out the sweetness. It smells so good, I’m pretty sure you could place pieces around your house for air fresheners. But the taste! It’s out of this world! Cinnamon, nutmeg, cloves, and ginger, plust chocolate… they’re the kind of flavors that make you think of long evenings spent basking in the glow of a fire place. All that’s missing is a cup of homemade hot cocoa.
Most flavored fudge recipes I seem to find are the ones where you melt chocolate (or other flavored) chips with sweetened condensed milk and marshmallow creme. Those recipes are pretty fail-proof, and there’s nothing wrong with that, but two cups of sugar plus four tablespoons of cocoa is a lot cheaper than a bag of chocolate chips. Plus, I like the satisfaction of having made fudge from scratch.
Seriously, I can’t tell you how many times I’ve wanted to try making pumpkin fudge, but y’all, I don’t keep things like chocolate chips in my pantry for the very simple reason that, if I did, I’d eat them long before I had occaion to use them in a recipe. (Seriously, the best way to curb a sweet tooth, is to eliminate the sweets.)
But who doesn’t have staples like sugar, milk, and cocoa on hand? That’s right, nobody! All you need is a candy thermometer, and you’re set.
If you don’t happen to have pumpkin pie spice on hand – I know I never do! – take a look at these recipes, to make your own, or just use 1/2 a teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch each of ginger and cloves.Print
Pumpkin Spice Chocolate Fudge
- 2 cups sugar
- 1/3 cup milk
- 1/3 cup pumpkin puree
- 4 tablespoons cocoa powder
- 1 1/2 teaspoons pumpkin pie spice
- 2 tablespoons butter
- dash of salt
- 1/8 teaspoon cream of tarter
- 2 tablespoons butter
- 1 teaspoon vanilla
- Butter sides of a heavy 2 quart sauce pan. In it, combine sugar, milk, pumpkin, cocoa, pumpkin pie spice, 2T. butter, salt, and cream of tarter.
- Place over medium heat and stir until sugar is dissolved.
- Clip a candy thermometer to the side of your pan.
- Bring the mixture to soft ball stage (234º).
- Immediately remove from heat: Dot with remaining 2T of butter and let cool to lukewarm (about 110º) without stirring.
- Add vanilla and beat vigorously until fudge becomes thick and begins to lose it’s gloss. An immersion blender is a wonderful tool for speeding this process up, but a fork works just fine too. At this point, you can add chopped pecans.
- Quickly spread fudge into buttered shallow pan – I use a 9×5 bread pan for this size recipe.
- Score while warm, cut when firm.
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