Ingredients
Scale
- 230g digestive biscuits or graham crackers (about 2 cups crumbs)
- 115g (1 stick) butter, melted
- 1 can (395ml/14oz) sweetened condensed milk (not skim)
- ½ cup (100g) white granulated sugar
- ½ cup (100g) light brown sugar
- ¼ cup liquid glucose or light corn syrup
- 115g (1 stick) unsalted butter
- ½ cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- ½ teaspoon salt
- 200g white chocolate, chopped
Instructions
- Line an 8×8 inch pan with parchment paper, leaving overhang on all sides for easy removal. Set aside.
- Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Mix the cookie crumbs with melted butter until evenly combined. Press firmly into the bottom of the prepared pan, creating an even layer. Refrigerate while preparing the fudge.
- In a heavy-bottomed saucepan, combine sweetened condensed milk, white sugar, brown sugar, glucose syrup, and unsalted butter. Stir over medium heat until the butter melts and sugars dissolve.
- Bring the mixture to a rolling boil, stirring constantly. Continue cooking and stirring for 4-5 minutes. If using a candy thermometer, cook until it reaches 235°F (soft-ball stage).
- Remove from heat and immediately add the pumpkin puree, vanilla extract, cinnamon, allspice, and salt. Stir vigorously until well combined.
- Add the chopped white chocolate and stir until completely melted and the mixture is smooth. The residual heat should melt the chocolate without returning to the stove.
- Pour the fudge mixture over the chilled cookie base, spreading evenly with a spatula. Tap the pan gently on the counter to release air bubbles and level the surface.
- Let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or until completely set.
- Once set, lift the fudge out using the parchment overhang and cut into squares with a sharp knife.
Notes
- Use pure pumpkin puree, not pumpkin pie filling which contains added spices and sugar
- Pat pumpkin puree with paper towels to remove excess moisture for firmer fudge
- Room temperature ingredients mix more easily – except the white chocolate
- Constant stirring prevents scorching and ensures smooth texture
- A candy thermometer takes guesswork out of reaching the right temperature
- Score the top lightly after 1 hour of cooling for easier cutting later
- Wipe knife between cuts for neat, clean squares
- Don’t skip the cookie base – it adds crucial texture contrast
- Full-fat condensed milk is essential for proper setting
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop + Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 130 kcal
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 5 mg