Pumpkin Pie Fudge


Pumpkin Pie Fudge


  • 500g Caster Sugar
  • 500ml Double Cream
  • 150g Pumpkin Puree
  • 30g Unsalted Butter
  • 120g White Chocolate (chopped)
  • 2 teaspoons Pumpkin Spice Mix


1. Line a 9"x9" tin with cling film or foil and spray with spray oil or rub with butter
2. Place a large pot over a medium heat and gently melt the sugar in the cream
3. Once the sugar has completely dissolved, stir in the pumpkin puree, whisking if necessary to ensure no lumps remain
4. Turn up the heat until the mixture boils, then reduce the heat to about medium, and boil until it reaches the 'soft ball' stage, or 235°F / 113°C on a sugar thermometer, stirring occasionally to ensure it doesn't burn at the bottom of the pot
5. Turn the heat off, and move it off the heat. Allow it to cool to 110°F/43°C then add in the chocolate and spices. Beat until the chocolate is fully mixed and the fudge mixture looses its shine and starts to appear dull and slightly paler
6. Working quickly, transfer the mixture to the baking tin, and smooth down with a silicone spatula or back of a metal spoon
7. If you want to decorate the top with sprinkles, sprinkle the topping of choice then lay over some clingfilm. Cover the clingfilm with a clean tea towel, then using the base of another baking tin the same size or smaller, press the topping evenly into the fudge
8. Remove the towel, and carefully remove the top clingfilm. Leave at room temperature for several hours to fully cool before removing from the tin to a chopping board. Cut into bite size pieces and try not to eat all at once