Sea-Salted Pumpkin Fudge

Need a delicious treat that just about shouts, "fall"? This fabulous Sea-Salted Pumpkin Fudge is silky smooth and melt-in-your-mouth delicious. Whether you're making it for family, sharing it with neighbors, or wrapping it up for a thoughtful gift, I promise it will bring smiles of delight with the first fabulous bite!

We've had such fun sharing this fudge with the people around us! One recipient was our wonderful garbage man, who always gives a friendly beep and waits patiently anytime we forget to roll out the recycling bin. When he came by this week, Scott ran out with a box of fudge. This guy is usually quick and efficient with his route, but this day was different... he parked his truck right in our cul-de-sac and took a long few minutes to savor his sweet surprise, grinning the whole time. (I have a feeling that we may now be friends for life!)

The recipe for this pumpkin fudge comes together in under 45 minutes and makes a beautiful, gift-worthy treat. It does call for a candy thermometer, but don't let that deter you - it's the secret to achieving that smooth, creamy texture every time. In fact, once you make it, you'll see how simple (and foolproof) homemade fudge can be!

What you'll need to make this Sea-Salted Pumpkin Fudge

There are a few items that you might need to pick up, but most of the ingredients for this impressive fall treat you'll find in your stash of pantry staples. You'll also have to set aside right around 45 minutes.

Here's the ingredient list:

Butter- I always use salted butter. It enhances the flavor and balances the sweetness beautifully. If you prefer unsalted butter, add an extra pinch of salt.

Two types of sugar - A combination of brown sugar (I prefer dark brown for its deeper caramel flavor and beautiful color) and granulated sugar gives this fudge its rich taste and silky-smooth texture. When choosing dark brown sugar, look for one with a truly deep hue; some brands are so light they could easily pass for light brown sugar. Brands vary across the country (and the world). Here in the Southeastern US, I really like Dixie Crystals dark brown sugar.

Half and Half - Many fudge recipes call for evaporated milk, which will also work, but I don't love the weird ingredients besides milk you find listed (dipotassium phosphate and carrageenan). I prefer the extra creaminess that half and half adds and it's something I almost always have in my fridge! For those living outside North America, half and half is a convenient dairy product often used in coffee; it's simply a blend of equal parts milk and cream.

Pumpkin Purée - You'll need plain canned pumpkin (not pumpkin pie filling), which, as the name implies, is simply pumpkin that's been puréed. If you can't find canned pumpkin, you can make your own by roasting a pumpkin and puréeing the flesh until smooth.

Corn Syrup - This isn't the high-fructose corn syrup that often gets a bad rap. (Here's a helpful article from Bon Appétit explaining the difference.) Corn syrup helps prevent the sugars from crystallizing, keeping the fudge silky-smooth instead of grainy. I use Karo Syrup, which is not high-fructose. If you live outside the U.S., Lyle's Golden Syrup is a good substitute. 

Pumpkin Pie Spice - Is widely available at most larger grocery stores and online. Or you can make your own with this recipe.

Kosher Salt - Just a bit in the mixture balances the sweetness.

White Chocolate Melts - I use Ghirardelli white chocolate melts (the 10-ounce bag). They melt beautifully and give the fudge its luscious, creamy texture. You can use an equal amount of white chocolate chips, but they don't melt quite as smoothly since they're designed to hold their shape in baking. And honestly, I don't think the flavor is any better; most "white chocolate chips" (even the fancy gourmet ones) are labeled vanilla-flavored or white chips because they're not true white chocolate.

Marshmallow Crème - You'll find this in the baking aisle at most grocery stores in the same area as the marshmallows.

Vanilla Extract - Rounds out all the warm fall flavors. I use a lot of vanilla, so I purchase mine in a large bottle at Costco.

Flaky Sea Salt - I use Maldon Flaky Sea Salt, also known by chefs as a "finishing salt." It adds the perfect sweet-salty contrast and a touch of gourmet flair!

A few easy steps!

You'll find the full recipe for this pumpkin fudge below, but my daughter-in-law, Lindsay, created a beautiful step-by-step video for you to enjoy:

Our son Nick and Lindsay's two children, Emmy and Hayes, spent the night here earlier this week and couldn't wait to tell me how much they loved their mom making this recipe video... mostly because they got to enjoy the fudge for dessert (and again in their lunches the next day)!

Perfect for gifting!

This Sea-Salted Pumpkin Fudge makes a wonderful homemade gift! It's a little taste of fall that feels both special and heartfelt. Cut it into pretty squares, tuck them into small boxes or cellophane bags, and finish with a ribbon and one of our free printable labels (link below).

The labels make your gift look beautifully polished and professional, perfect for sharing with friends, neighbors, teachers, co-workers, or anyone who deserves a sweet surprise!

Scott recently shared a box of this fudge, all dressed up with our Pumpkin Patch Fudge label and a bright green ribbon, with a friend from his weekly Bible Study. A few hours later, his wife sent this text:

"Pumpkin. Patch. Fudge.
I'm speechless!
So. good.
Thanks 😊"

Everyone we've gifted it to has had a similar response, and I think you will too! Whether you're packaging it up to share or sneaking a few pieces for yourself, this Sea-Salted Pumpkin Fudge is pure autumn joy... sweet, silky, and sure to make anyone's day a little brighter.

Café Tips/FAQ for making this Pumpkin Fudge

• Many fudge recipes rely on cooking time, but that can lead to inconsistent results since every stove heats a little differently. A candy thermometer takes out the guesswork and ensures your fudge reaches the perfect soft-ball stage (234°F) every time. I like using one that gives a gentle beep just before it hits the set temperature - it's a little kitchen lifesaver!
• Keep a close eye on your fudge once it reaches about 228°F; those last few degrees can climb very fast! I learned that the hard way while testing this recipe and trying to multitask. Before I knew it, the thermometer had crept up to 240°F, and my fudge turned grainy. Lesson learned... this fudge deserves your full attention for those final moments!
• Once you add the white chocolate and marshmallow crème, stir until everything is melted and smooth, then pour right into the pan. The fudge will start to set up fairly soon.
• To keep your fudge silky smooth, just pour out the mixture; don't scrape the pot too much at the end. Sugar crystals can form there as the mixture cooks.
• If you pour the fudge into the pan from 12-14 inches above the pan, you'll end up with less little air bubbles.
• To cut perfectly neat squares, let the fudge come to room temperature, then chill for 30 minutes before cutting. For the cleanest edges, use a long, sharp knife and wipe it between cuts.
• Store your pumpkin fudge in an airtight container at cool room temperature for up to a week, or in the refrigerator for up to two weeks. It also freezes beautifully, just wrap well and thaw before serving or gifting.
• This fudge keeps so well that it's ideal for early holiday prep. Make a batch now, freeze it, and you'll be ahead of the game when gifting season arrives.

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Sea-Salted Pumpkin Fudge

Chris Scheuer

Silky smooth and melt-in-your-mouth delicious, this Sea-Salted Pumpkin Fudge is the ultimate fall treat and is perfect for gifting (with free printable labels)!

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings 64 servings

Calories 99

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Ingredients

 

US CustomaryMetric

 

.5x1x2x

For the fudge:

• ¾ cup butter, I use salted butter
• 2 cups brown sugar, I use dark brown, but light brown will also work
• 1 cup granulated sugar
• ⅔ cup half and half, You can also use condensed milk or cream
• ½ cup pumpkin purée, not pumpkin pie filling
• ¼ cup corn syrup, I use Karo; Lyle's Golden Syrup works well too
• 2 teaspoons pumpkin pie spice
• ½ teaspoon kosher salt
• 10 ounces white chocolate melts, I use Ghirardelli white chocolate melts, one 10-ounce bag
• 7 ounces marshmallow crème
• 2 teaspoons vanilla extract

To finish:

• Maldon flaky sea salt, for garnish (optional)

Instructions

 

For the prep:

1. Spray an 8x8-inch baking pan with nonstick spray. (This helps the parchment or foil stick to the pan.)
2. Line the pan with parchment paper or foil, allowing 2 edges to extend over the sides. Then line again in the opposite direction so the entire pan is covered. This makes removing the fudge from the pan easy.
3. Attach a candy thermometer to a medium-large pot, positioning the lower end about ½ inch from the bottom. Remove and set aside - this will make it easier to reattach when the pot is hot later.

For the fudge:

1. Melt the butter in a medium-large saucepan over medium heat. Tilt the pan so the butter coats the sides about halfway up.
2. Add the brown sugar, granulated sugar, half and half, pumpkin purée, corn syrup, pumpkin spice, and salt. Stir to combine.
3. Bring to a boil over medium heat, stirring frequently. Continue boiling and stirring for 5 minutes.
4. Attach the candy thermometer and cook, stirring occasionally, until the temperature reaches 234°F (soft-ball stage) - this will take about 5-8 minutes.
5. Once the temperature hits 230°F, watch closely - the temperature can climb quickly. Remove the pot from the heat immediately at 234°F.

To finish:

1. Stir in the white chocolate melts until fully melted and smooth.
2. Add the marshmallow crème and vanilla extract; stir vigorously until fully combined.
3. Holding the pot about 12 inches above the pan, pour the fudge mixture into the prepared pan. (Pouring from above helps reduce air bubbles.)
4. Tap the pan on the counter a few times to smooth the surface.
5. Sprinkle lightly with flaky sea salt, if desired.
6. Cool on a wire rack until completely set, then refrigerate for 30 minutes before cutting.
7. Lift the fudge from the pan using the parchment, peel away the liner, and cut into 1-inch squares. Serve at room temperature.

Nutrition

Serving: 11-inch squareCalories: 99kcalCarbohydrates: 16gProtein: 0.4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 44mgPotassium: 30mgFiber: 0.1gSugar: 16gVitamin A: 375IUVitamin C: 0.1mgCalcium: 19mgIron: 0.1mg

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Course: Dessert, Snacks, Sweet Treats

Cuisine: American