Save to Pinterest A rich, creamy fudge with the warmth of pumpkin, the boldness of coffee, and crunchy caramelized pecan praline. It's an irresistible autumn treat perfect for sharing with friends or savoring on cozy nights.
The first time I made this fudge for my family, it turned a chilly October day into a celebration. Everyone loved the surprising touch of espresso alongside classic autumn flavors.
Ingredients
- Granulated sugar: 2 cups for sweetness and structure
- Light brown sugar: 1 cup, packed, to add depth
- Unsalted butter: 3/4 cup for a rich mouthfeel
- Evaporated milk: 2/3 cup for creamy consistency
- Canned pumpkin puree: 1/2 cup for autumn flavor and color
- Instant espresso powder: 1 tablespoon to enhance mocha notes
- Ground cinnamon: 1 teaspoon for warm spice
- Ground nutmeg: 1/4 teaspoon for a fragrant touch
- Salt: 1/4 teaspoon to balance flavors
- White chocolate chips: 2 cups for smoothness
- Marshmallow crème: 1 jar (7 oz) for texture and sweetness
- Vanilla extract: 1 teaspoon for aroma
- Pecan halves: 1 cup for praline crunch
- Unsalted butter: 2 tablespoons (for topping)
- Granulated sugar: 1/3 cup (for topping)
- Salt: Pinch (for topping)
Instructions
- Prepare the Pan:
- Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
- Cook the Fudge Base:
- In a medium saucepan over medium heat, combine granulated sugar, light brown sugar, 3/4 cup unsalted butter, evaporated milk, pumpkin puree, espresso powder, cinnamon, nutmeg, and 1/4 teaspoon salt. Stir constantly until mixture comes to a boil.
- Boil to Soft-Ball Stage:
- Continue to boil, stirring, for 8–10 minutes until the mixture reaches 234°F (112°C) on a candy thermometer.
- Finish the Fudge:
- Remove from heat. Add white chocolate chips and marshmallow crème, stirring vigorously until smooth and melted. Stir in vanilla extract. Pour mixture into prepared pan and smooth the top.
- Prepare Praline Topping:
- In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Add pecan halves, 1/3 cup granulated sugar, and a pinch of salt. Cook, stirring frequently, until sugar is melted and pecans are coated and toasted (about 3–4 minutes). 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.
- Serve:
- Lift fudge from pan using parchment. Cut into squares and serve.
Save to Pinterest Making this fudge together is now a fall tradition – everyone gets excited to help scatter the praline topping and taste the first creamy bite.
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). Double-check ingredient labels if allergies are present.
Nutritional Information
Each piece contains approximately 170 calories, 7 g fat, 27 g carbohydrates, and 1 g protein.
Save to Pinterest Enjoy this decadent fudge as a festive gift or party treat. Each bite is a celebration of fall flavors!
Common Recipe Questions
- → Can walnuts be used instead of pecans?
Yes, walnuts can replace pecans in the praline topping for a different nutty flavor and texture.
- → How strong is the coffee flavor?
The espresso adds a subtle coffee note. Feel free to increase the powder for a bolder taste.
- → What's the best way to cut the fudge?
Use a sharp knife after chilling. Removing with parchment overhang helps achieve clean squares.
- → How should leftovers be stored?
Keep in an airtight container in the refrigerator for up to one week for best freshness.
- → Is this dessert vegetarian?
Yes, all ingredients are suitable for a vegetarian diet. Double-check labels to confirm.
- → Does this contain common allergens?
It includes dairy, tree nuts, and soy. Review ingredients if you have allergies.