Salted Pumpkin Fudge Recipe

Enjoy fall with this fabulous recipe for salted pumpkin fudge! This sweet and salty treat is perfect as a tasty party favor or as delicious hostess gifts.


Now that October has arrived, it’s time to enjoy everything pumpkin-flavored! As I like to say, “pumpkin all the things,” including fudge! Pumpkin fudge, you say? Oh yes, and it’s my new favorite way to enjoy this fabulous fall flavor. I wanted to give the fudge an even more decadent twist though, so that’s where sea salt comes in. Salted caramel treats are some of my favorite because the salt pairs so perfectly with the sweet caramel. Pumpkin fudge is quite sweet too, so the sea salt is a fitting touch.



  • 1 cup granulated white sugar
  • 1 cup light brown sugar
  • ½ cup unsalted butter
  • 5 ounces evaporated milk
  • ½ cup mashed pumpkin puree
  • 2 teaspoons pumpkin pie spice (or cinnamon)
  • 1 7-ounce container marshmallow crème
  • 1 12-ounce package white chocolate chips
  • 1 tablespoon vanilla extract
  • Sea salt for garnish (2 tablespoons to ¼ cup)


  1. Line square baking pan with parchment paper for easy fudge removal.
  2. Combine sugars, butter, evaporated milk, pumpkin, and spices in a medium saucepan over medium heat. Stir until melted and combined.
  3. Continue stirring until temperature reaches 234°F (soft ball stage).
  4. Quickly remove from heat to prevent burning, stir in white chocolate chips, marshmallow crème, and vanilla extract. Stir until melted and combined.
  5. Cool completely. Cut into squares. You can also chill before cutting to make it easier to cut perfect squares.

Of course you can leave the sea salt off if you want plain pumpkin fudge, especially if serving to children who might find the sea salt flavor a bit too strong. Or give this recipe a twist by drizzling it with dark chocolate or caramel! This pumpkin fudge will instantly become a family favorite for years to come.


Package up this tasty treat for favors, hostess gifts, or just an afternoon treat. Fudge is super decadent, so a few little squares definitely satisfy your sweet (and salty!) tooth.

Check out even more fall-inspired treats!

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Courtney Whitmore is a published cookbook author, entertaining and food stylist, and blogger at where she shares the art of presenting classic foods with a modern twist and setting a tablescape with lots of pizzazz. She attended Vanderbilt University earning both a bachelors in Communications + masters in Organizational Leadership. Her expertise has been seen in Better Homes & Gardens,, Ladies Home Journal, AOL’s DIY Life, Access Hollywood, and

12 Replies to Salted Pumpkin Fudge Recipe

  1. Did you mean 1 12 oz package of white chocolate chips. It seems very little to only do 1 1/2 oz of white chocolate.

  2. Hi Laura! Thanks so much for bringing this to our attention. You are absolutely right – the ingredient is 1 12 oz package of white chocolate chips. I’ve updated it in the recipe. Hope you enjoy the fudge!

  3. In your recipe it says: ‘evaporated condensed milk’, do you mean regular evaporated milk ( thin, runny) or sweetened condensed milk (thicker and creamy, very sweet , and used in many fudge recipes)?
    Thank you, Julia

  4. Jul is right. The recipe states “evaporated condensed milk,” not the “regular evaporated milk” that your reply to her states, thus, I see her confusion. The recipe sounds delicious, however!

  5. Too Sweet? If you want great pumpkin fudge with perfect “candy” fudge texture, stir in the white chocolate chips and vanilla and leave out the marshmallow.

  6. Made this today and was really looking forward to sharing …..but it’s not setting up. Have it refrigerated but still not getting a fudge texture. It’s like pumpkin marshmallow cream. Followed all instructions. Did this happen to anyone else ?

  7. It’s critical to cook it to soft ball stage. Test multiple spots in your pan by dropping a little into cold water and forming it up with your fingers. It should hold its shape with just a little slump. When you get it to the soft ball stage, removed from heat, and you are stirring in the white chocolate and vanilla, it should feel like it’s going to firm up before you can get those chips stirred in. Optional to then stir in the marshmallow. Adds a creaminess but also a bit of a stickiness. Hope my two cents helps. Everyone has their own methods that work for them. Best to you! And enjoy.

  8. Just made the fudge without the marshmallow creme. It was as expected – true fudge texture with less sugar. Both ways are great. Thanks again for this recipe . . . it opens up new doors for other types of fudge. Yay!

  9. Yes me too:( delicious but had to eat with a spoon. Think it had to do with not hearing to ball stage. How long should this take?

  10. I don’t time it but I do dishes and clean up while its cooking and just keep watching it. The bubbles should spread across the whole surface. I always cook fudge in an iron skillet. When you reach soft ball stage the simmering bubbles get smaller and glossy. Hope this helps.

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