Mocha Pumpkin Praline Fudge (Print Version)
Pumpkin, espresso, and caramelized pecans create a creamy, crunchy autumn dessert bite. Sweet and aromatic flavor fusion.
# What You'll Need:
→ Fudge Base
01 - 2 cups granulated sugar
02 - 1 cup packed light brown sugar
03 - 3/4 cup unsalted butter
04 - 2/3 cup evaporated milk
05 - 1/2 cup canned pumpkin puree
06 - 1 tablespoon instant espresso powder
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon salt
10 - 2 cups white chocolate chips
11 - 1 jar (7 oz) marshmallow crème
12 - 1 teaspoon vanilla extract
→ Praline Topping
13 - 1 cup pecan halves
14 - 2 tablespoons unsalted butter
15 - 1/3 cup granulated sugar
16 - Pinch of salt
# Steps to Follow:
01 - Line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal.
02 - In a medium saucepan over medium heat, combine granulated sugar, brown sugar, unsalted butter, evaporated milk, pumpkin puree, espresso powder, cinnamon, nutmeg, and salt. Stir continuously until the mixture reaches a steady boil.
03 - Continue boiling the mixture, stirring often, for 8 to 10 minutes or until it reaches 234°F on a candy thermometer.
04 - Remove saucepan from heat. Immediately add white chocolate chips and marshmallow crème. Stir vigorously until fully melted and the mixture is silky smooth.
05 - Stir in vanilla extract until evenly combined. Pour fudge base into prepared pan and level the surface.
06 - In a small skillet set over medium heat, melt the unsalted butter. Add pecan halves, granulated sugar, and a pinch of salt. Cook, stirring often, until sugar is dissolved and pecans are caramelized and toasted, about 3–4 minutes.
07 - Evenly distribute praline topping over fudge, pressing gently to adhere.
08 - Allow fudge to cool at room temperature for 30 minutes, then refrigerate for at least 1 hour until completely set.
09 - Using the parchment paper, lift fudge from the pan. Cut into squares and serve.
# Additional Tips::
01 -
- Unique blend of pumpkin, coffee, and praline flavors for a memorable fall dessert
- Creamy texture complemented by a crunchy nut topping
02 -
- This fudge contains dairy, tree nuts, and soy; check labels if allergies are a concern
- Best enjoyed chilled, and keeps well in the fridge for up to one week
03 -
- Increase espresso powder to 1.5 tablespoons for a bolder coffee note
- Walnuts may be substituted for pecans if preferred