Pin A rich, creamy fudge with the warmth of pumpkin, the boldness of coffee, and crunchy caramelized pecan praline this irresistible autumn treat brings the best flavors of the season together.
I first made this fudge for our friendsgiving dinner, and it disappeared before dessert was officially served. The combination of pumpkin and coffee won over even those who claimed not to love fudge.
Ingredients
- Granulated sugar: 2 cups, divided for base and praline
- Light brown sugar: 1 cup packed
- Unsalted butter: 3/4 cup for base, plus 2 tablespoons for praline
- Evaporated milk: 2/3 cup
- Canned pumpkin puree: 1/2 cup
- Instant espresso powder: 1 tablespoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Salt: 1/4 teaspoon for base, pinch for praline
- White chocolate chips: 2 cups
- Marshmallow crème: 1 jar (7 oz)
- Vanilla extract: 1 teaspoon
- Pecan halves: 1 cup
Instructions
- Prepare Pan:
- Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
- Make Fudge Base:
- In a medium saucepan over medium heat, combine granulated sugar, light brown sugar, 3/4 cup butter, evaporated milk, pumpkin puree, instant espresso powder, ground cinnamon, ground nutmeg, and salt. Stir constantly until mixture comes to a boil.
- Boil Mixture:
- Continue boiling, stirring, for 8 to 10 minutes, until the mixture reaches 234°F (112°C) on a candy thermometer (soft-ball stage).
- Finish Fudge:
- Remove from heat. Add white chocolate chips and marshmallow crème. Stir vigorously until smooth and fully melted. Stir in vanilla extract. Pour mixture into prepared pan and smooth the top.
- Make Praline Topping:
- In a small skillet over medium heat, melt 2 tablespoons butter. Add pecans, 1/3 cup granulated sugar, and a pinch of salt. Cook, stirring often, until sugar melts and pecans are coated and toasted (about 3 to 4 minutes). Scatter topping over fudge, pressing gently.
- Set and Serve:
- Cool fudge at room temperature for 30 minutes, then refrigerate at least 1 hour until set. Lift fudge from pan with parchment and cut into squares.
Pin During the holiday season, our family loves to gift this fudge to neighbors. Its vibrant color and nutty topping always get compliments and requests for the recipe.
Required Tools
9x9-inch baking pan, parchment paper, medium saucepan, candy thermometer, wooden spoon or spatula, small skillet, knife
Allergen Information
Contains dairy, tree nuts (pecans), and soy (in white chocolate chips). Always double-check labels if you have allergies.
Nutritional Information
Per serving: 170 calories, 7 g total fat, 27 g carbohydrates, 1 g protein
Pin This fudge makes every autumn party a little sweeter and will quickly become an annual tradition!
Recipe FAQ
- → How can I intensify the coffee flavor?
Increase espresso powder to 1.5 tablespoons for a bolder coffee taste.
- → Can I use walnuts instead of pecans?
Yes, walnuts make a great substitute for pecans in the praline topping.
- → How should this fudge be stored?
Keep pieces in an airtight container in the fridge for up to one week.
- → What is the ideal chilling time?
Allow at least one hour for the dessert to set properly in the refrigerator.
- → Is this dessert suitable for vegetarians?
Yes, all listed ingredients are vegetarian-friendly.
- → What allergen concerns should be noted?
This dessert contains dairy, pecans, and soy (from white chocolate chips).