Pumpkin White Chocolate Fudge

Photo Credit: Allyson Kramer
  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 20 pieces

This recipe featuring canned pumpkin is a fun twist on an old favorite. This creamy concoction will certainly put a smile on your face, no matter what the season. Seek out vegan white chocolate from Natural Foods Stores, and online. One brand I have had great luck with is King David brand.

However, if you cannot source vegan white chocolate with ease, try preparing this recipe with semi-sweet chocolate chips for a deep dark (and delicious!) chocolate pumpkin fudge.

 Be sure you have a candy thermometer handy when making this recipe, or if you're a seasoned candy-maker, the cold water test will also work well for this recipe.

What You'll Need

  • 2 1/2 cups sugar
  • 1/2 cup nondairy margarine
  • 2/3 cup full-fat canned coconut milk, shaken
  • 1/2 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice (a mix of: cinnamon, allspice, nutmeg, cardamom, cloves)
  • 2 teaspoons vanilla extract
  • 2 cups nondairy white or dark chocolate chips, melted
  • Candy thermometer

How to Make It

Prepare an 8 x 8 inch pan by lining with parchment paper, or use a silicone pan. You can also lightly grease a metal or glass pan of the same size using vegan margarine. If you'd like to add nuts, such as toasted pecans or walnuts to the fudge, do this now by evenly covering the bottom of the pan with pieces of your favorite nut. I adore this fudge with a mix of cashews and pecans.

In a 2 or 3 quart saucepan with straight edges, over medium heat (no hotter than 5/10), combine the sugar, nondairy margarine, coconut milk, pumpkin puree and pumpkin pie spice blend.

Allow the mixture to cook until the sugar dissolves completely, washing down the sides of the pan--using a wet silicone brush--to rid any sugar crystals from sticking to sides of pan. You may have to do this a few times as the sugar cooks to eliminate any sugar crystals that may be stuck to the side of your saucepan, which will ruin the candy if not dealt with.

Once the sugar dissolves, clip on the candy thermometer. Stirring only occasionally, cook the mixture just until it reaches 234 ºF (soft-ball stage if using the cold water method) on your candy thermometer. Remove the mixture from the heat and immediately stir in the vanilla extract and melted chocolate chips. Work quickly! Spread the mixture quickly into the pan and allow to cool until harden. Slice into squares using a firm, sharp, knife.

Store uneaten fudge in an airtight container up to 1 week. You can also freeze this fudge, if stored in an airtight freezer-safe bag, double bagged, for up to 2 months.