Pumpkin Fudge with Salted Chocolate Ganache

  • Servings: 50
  • Difficulty: Intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • 3/4 cup butter, salted
  • 1/2 cup heavy cream
  • 1 cup canned pumpkin (not pie filling)
  • 2/3 cup evaporated milk
  • 2 tablespoons real maple syrup
  • 1/2 teaspoon each cinnamon, ground ginger, nutmeg and allspice
  • 9 ounces white chocolate chips, Toll House
  • 3 cups mini marshmallows
  • Ganache (recipe)


1. For fudge, line a 9 X 13 inch pan with foil and spray with cooking spray.

2. Stir together the pumpkin fudge ingredients in a saucepan and heat until boiling.

3. Cook until the mixture comes to a softball stage (234 degrees F).

4. Stir in last three ingredients and pour mixture into pan to cool.

For Ganache:
8 ounces semi-sweet chocolate chips, Toll House
1/2 cup heavy cream
1 teaspoon vanilla extract (Madagascar if possible)
2 tablespoons Fleur de Sel flaky salt

1. Boil cream and add to chocolate in a bowl.

2. Let sit for three minutes and then mix.

3. Spread the ganache over pumpkin fudge.

4. Sprinkle with Fleur de Sel.

5. Cool, cut and serve.

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