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Creamy Pumpkin Fudge Recipe with Hazelnuts

This pumpkin fudge recipe is one of my favorite fall desserts! Learn how to make it here, including tips for successful fudge every time.

You can add the hazelnuts or leave them out – it’s up to you. Either way, this fudge recipe is amazingly tasty.

Easy Hazelnut Pumpkin Fudge Recipe

Thanksgiving is nearly here! We are in the thick of Pumpkin Dessert Season, and while savory sides and sweet pies tend to get most of the attention, another delicious way to use pumpkin spice is to make pumpkin fudge!

Easy Pumpkin Fudge

This is a little bit of a twist on the regular pumpkin fudge your grandma probably made – there’s the addition of some Kosher salt and roasted, chopped hazelnuts to elevate it into something a little more modern and special.

Before we dive into this pumpkin recipe, I want to share my best tips for fudge success!

How to make pumpkin fudge

Tips for Successful Fudge

  1. Try not to stir the fudge after the initial boiling. Sugar crystals stick to the side of the pan, and if you stir them in, it can cause your fudge to be grainy.
  2. To prevent/reduce the amount of sugar crystals on the sides of the pan, brush the sides of the pan with a brush dipped in water before adding your ingredients.
  3. It’s worth making this with a candy thermometer, but if you don’t have one, keep a very close eye on your boiling sugar and ensure that you work quickly once you reach the “soft ball” stage.
  4. Check if the fudge has reached the soft ball stage by dropping a spoonful of the sugar syrup into cold water. It should form a soft, flexible ball – and then you know it’s ready.
  5. To beat fudge, stir it quickly with a wooden spoon until it becomes thicker and loses its gloss. This can take between 5 – 15 minutes. I’ll be honest . . . I lose my patience. But if you beat the fudge for the appropriate amount of time, it will be smoother. Some people do it with their hand and a spoon, and others use an electric mixer.
  6. If your fudge doesn’t set properly, you can reheat it. You will need to add in 1 to 1 1/2 cups of water and get it to the soft ball stage again.

Pumpkin Fudge Recipe

This pumpkin fudge recipe makes a wonderful hostess gift, teachers holiday present, or something to share with your work colleagues on the Wednesday before Turkey Day. Keep reading to get the recipe!

Ingredients to make pumpkin fudge

Ingredients

  • 2 cups granulated white sugar
  • 1 cup packed light brown sugar
  • ½ teaspoon Kosher salt
  • 1 ½ sticks of quality butter
  • ⅔ cup evaporated milk
  • ½ cup 100% pumpkin puree (canned or homemade)
  • 1 ½ T pumpkin pie spice
  • 2 cups high-quality white chocolate chips
  • 1 jar (7 oz.) marshmallow crème
  • 1 cup chopped and toasted hazelnuts

Instructions

Line an 8 x 8 baking pan with foil, then grease with baking spray.

Combine fudge ingredients in a pan

Combine sugar, brown sugar, evaporated milk, pumpkin, butter, salt, and spice in a medium saucepan.

Bring sugar mixture to a boil to make fudge

Bring sugar mixture to a rolling boil, stirring gently. Boil, stirring as little as possible, for 12 – 14 minutes or until candy thermometer reaches 236°.

Hazelnuts out of a brown paper bag

When the mixture has reached the ‘soft ball’ stage, take it off the heat. Let cool for about 10 – 15 minutes and stir in the chocolate chips, marshmallow cream, and three-fourths of the hazelnuts. It’s at this time that you can beat the fudge.

You’ll want to beat the fudge until it’s thickened and lost its gloss (between 5 – 15 minutes). The goal is that it starts setting right after you pour into into the pan.

Sprinkle hazlenuts on top of the fudge

Immediately pour into the prepared pan. Top with remaining hazelnuts.

Let the pan stand on a wire rack until completely cooled, then refrigerate tightly-covered.

Easy pumpkin fudge

To serve your pumpkin fudge, lift from the pan; remove the foil and cut into ¾ inch squares. Enjoy!

Yield: 20 pieces

Pumpkin Fudge

Ingredients to make pumpkin fudge

While sweet pies tend to get most of the attention during pumpkin season, another delicious way to use this ingredient is to make pumpkin fudge!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • ½ teaspoon Kosher salt
  • 1 ½ sticks butter, high quality
  • ⅔ cup evaporated milk
  • ½ cup 100% pumpkin puree, canned or homemade
  • 1 ½ T pumpkin pie spice
  • 2 cups white chocolate chips, high quality
  • 7 oz marshmallow crème, 1 jar
  • 1 cup hazelnuts, chopped and toasted

Instructions

  1. Line an 8x8 baking pan with foil, then grease with baking spray.
  2. Combine sugar, brown sugar, evaporated milk, pumpkin, butter, salt, and spice in a medium saucepan.
  3. Bring sugar mixture to a rolling boil, stirring constantly. Boil, stirring constantly, for 12-14 minutes or until candy thermometer reaches 236°.
  4. When the mixture has reached the ‘soft ball’ stage, take it off the heat. Let cool for about 10 - 15 minutes and stir in the chocolate chips, marshmallow cream, and three-fourths of the hazelnuts. It's at this time that you can beat the fudge.
  5. Immediately pour into the prepared pan. Top with remaining hazelnuts.
  6. Let the pan stand on a wire rack until completely cooled, then refrigerate tightly-covered.
  7. To serve, lift from the pan; remove the foil and cut into ¾ inch squares.

Nutrition Information:

Yield:

20

Serving Size:

1 piece

Amount Per Serving: Calories: 360Total Fat: 17gSaturated Fat: 8gCholesterol: 24mgSodium: 147mgCarbohydrates: 52gSugar: 48gProtein: 2g

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Pumpkin fudge cut into squares in a pan

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