This simple, sweet and savory Pumpkin Fudge Microwave Recipe tastes amazing throughout the year but especially in the fall.
Hey there Idea Insiders! Trish here with a simple microwave recipe that tastes like fall. That is if you are one of the many who believe that pumpkin spice season is the best season. Technically we are still a few days away from the official start of fall and like most years here in the desert southwest we are still weeks away from our weather feeling like fall. However, the hundred-degree temperatures outside will not stop me from making Pumpkin Fudge inside.
How to Make Pumpkin fudge
This simple microwave recipe comes together in minutes; however, you will need to plan 2-3 hours for it to set.
What you need:
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Kitchen Supplies Needed:
- 8×8 Pan
- Microwave Safe Large Size Mixing Bowl
- Measuring Cups and Spoons
- Spatula
- Parchment Paper
- Cooking Spray
Ingredients Needed:
Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.
- White Chocolate Chips
- Sweetened Condensed Milk
- Pure Pumpkin Puree
- Pumpkin Pie Spice
- Vanilla Extract
- Salt
OPTIONAL:
Pumpkin Fudge Tips:
- Use parchment paper to lift the fudge. Whenever I make Pumpkin Fudge or any other type of fudge I like to leave a bit of the parchment paper (or foil) hanging over the edges of the pan. After the fudge has set I use the edges of the paper to lift the fudge out of the pan before cutting it into squares.
- Prevent the fudge from sticking to your knife with cooking spray. Spray a little cooking spray on your knife before cutting the Pumpkin Fudge into squares.
how to Store Pumpkin Fudge:
Keep Pumpkin Fudge refrigerated in an air tight container for up to two weeks. This recipe is also freezer friendly and can be kept for up to six months in the freezer if properly stored in freezer paper or freezer bags.
Pumpkin Fudge Simple Microwave Recipe
Equipment
- 8×8 Pan
- Microwave Safe Large Size Mixing Bowl
- Spatula
- Parchment Paper
- Cooking Spray
Ingredients
- 3 1/2 Cups White Chocolate Chips
- 1 Can Sweetened Condensed Milk 14 ounces
- 1/3 Cup Pure Pumpkin Puree
- 1 Teaspoon Pumpkin Pie Spice
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Salt (I use Kosher Salt.)
- Dash Ground Cinnamon Optional
Instructions
- Begin by preparing an 8×8 pan. Place a sheet of parchment paper in the pan then coat the parchment paper with a layer of cooking spray and set the pan aside. I find it convenient to measure out all of the ingredients to have them ready to add as needed; however, it is not necessary that you pre-measure.
- Next mix the white chocolate chips and sweetened condensed milk in a large microwave safe bowl then microwave for one minute. Remove the bowl from the microwave and stir the two ingredients together. If all the chips have not melted after stirring then return the bowl to the microwave for another 15-30 seconds.Continue to stir until the mixture is smooth.
- Add the Pumpkin Puree, Pumpkin Pie Spice, Vanilla and Salt to the melted mixture then stir until well combine and smooth.
- Pour the Pumpkin Fudge mixture into the prepared pan then place the pan in the refrigerator and chill for 2-3 hours or until set. If desired, sprinkle a little Ground Cinnamon (or Pumpkin Pie Spice) over the fudge then cut it into squares and enjoy.
- Store in an airtight container in the refrigerator.
Nutrition
What’s Next?
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