Save A rich, creamy fudge with the warmth of pumpkin, the boldness of coffee, and crunchy caramelized pecan praline – an irresistible autumn treat.
The first time I made this fudge, the aroma filled my kitchen, and my family couldn't wait to try it. Combining pumpkin and espresso was a curious experiment, but now it's our favorite holiday sweet.
Ingredients
- Granulated sugar: 2 cups
- Light brown sugar: 1 cup, packed
- Unsalted butter: 3/4 cup for fudge, plus 2 tablespoons for praline
- Evaporated milk: 2/3 cup
- Canned pumpkin puree: 1/2 cup
- Instant espresso powder: 1 tablespoon (for a stronger coffee flavor, use 1.5 tablespoons)
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Salt: 1/4 teaspoon for fudge, plus pinch for praline
- White chocolate chips: 2 cups
- Marshmallow crème: 1 jar (7 oz)
- Vanilla extract: 1 teaspoon
- Pecan halves: 1 cup
- Granulated sugar (for praline): 1/3 cup
Instructions
- Prepare the Pan:
- Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
- Cook Fudge Mixture:
- In a medium saucepan over medium heat, combine both sugars, butter, evaporated milk, pumpkin puree, espresso powder, cinnamon, nutmeg, and salt. Stir constantly until mixture comes to a boil.
- Boil and Monitor Temperature:
- Continue to boil, stirring, for 8–10 minutes, or until the mixture reaches 234°F (112°C) on a candy thermometer (soft-ball stage).
- Add Chocolate and Marshmallow:
- Remove from heat. Add white chocolate chips and marshmallow crème. Stir vigorously until smooth and fully melted.
- Finish Fudge Base:
- Stir in vanilla extract. Pour mixture into prepared pan and smooth the top.
- Prepare Praline Topping:
- In a small skillet over medium heat, melt butter. Add pecans, sugar, and a pinch of salt. Cook, stirring frequently, until sugar is melted and pecans are coated and toasted (about 3–4 minutes). Immediately scatter praline over fudge, pressing gently.
- Set the Fudge:
- Let fudge cool at room temperature for 30 minutes, then refrigerate at least 1 hour until fully set.
- Cut and Serve:
- Lift fudge from pan using parchment. Cut into squares and serve.
Save Every Thanksgiving, my kids help sprinkle the praline topping – it's always a fun mess, but the results disappear fast!
Required Tools
9x9-inch baking pan, parchment paper, medium saucepan, candy thermometer, wooden spoon or spatula, small skillet, knife
Nutritional Information
Calories: 170 per piece, Total Fat: 7 g, Carbohydrates: 27 g, Protein: 1 g
Allergen Information
Double-check all ingredient labels if you have allergies, especially with nuts and dairy.
Save This fudge makes a stunning gift for fall celebrations – each bite is a pure autumn indulgence.
Kitchen Guide
- → How can I enhance the coffee flavor?
Increase the espresso powder to 1.5 tablespoons for a more pronounced coffee taste. Adjust to your preference.
- → Can I use a different nut for the praline topping?
Yes, walnuts work well as a substitute for pecans, providing a similar crunchy texture and nutty flavor.
- → How should I store the finished fudge?
Keep it in an airtight container in the refrigerator for up to one week to preserve freshness and texture.
- → What tools are needed for preparation?
You will need a 9x9-inch pan, parchment, saucepan, candy thermometer, wooden spoon or spatula, small skillet, and knife.
- → Does this dessert contain allergens?
It contains dairy, pecans, and soy. Always check ingredient labels if you have sensitivities or allergies.