So let me tell you a little story about fudge. My wife LOVES fudge. We visited Pigeon Forge (in the Great Smoky Mountains) a few weeks ago and many of the little shops already have their seasonal fudge varieties available for purchase. We happened to find pumpkin fudge. Now my wife is PICKY. She loves almost anything pumpkin, but was disappointed with this version. She looked over after eating only half a piece and said, “I can do this better.”
Thus our yummy pumpkin pie fudge recipe was born. I almost called this a pumpkin fudge recipe, but when you bite into this fudge you’ll see that it tastes like a pumpkin pie. My sister-in-law said it tasted like a cross between a pumpkin cheesecake and a pumpkin pie. I think it tastes more like the latter so that’s what we called it!! Either way it’s amazing.
This fudge is very moist, even a little sticky. We wanted PUMPKIN fudge, so we added a lot of pumpkin, much more than most recipes we found out there. It did take a while to make, so be prepared for that. Sweating or letting moisture drain out of the canned pumpkin is a really smart thing to do. We place the pumpkin on paper towels and let most of the liquid absorb into the towels. That way there is less liquid and it won’t mess up the consistency of the fudge. Trust me, it’s good, it’s really really good!
- 2 cups of white chocolate chips
- 1 cup of evaporated milk
- ¼ cup of coconut sugar
- 1 tsp. of vanilla
- just shy of 1 tbs of pumpkin pie spice (or the whole tbs if you like it spicy)
- ⅓ cup of organic coconut
- ⅓ cup + 2 Tbsp of pureed pumpkin (that has been drained 2-3 hrs through a cheese cloth or paper towels. Over night is better)
- 1 candy thermometer
- Place all ingredients into a non-stick pan, I would spray the pan slightly and over medium heat place all ingredients into the pan.
- Place thermometer on the side of the pan and heat the mixture stirring to combine and prevent burning until it reaches softball stage. It needs to reach 230 F.
- Softball stage may also be marked on the thermometer.
- Place in a lined shallow dish and allow to harden in the fridge covered.
Diane Balch says
Just wanted you to know that your recipe is being featured in a pumpkin dessert round up today on Simple Living and Eating. I will be pinning and tweeting it this week.
This sounds amazing! Im just confused on what part of the coconut is required for the 1/4 cup of coconut in the ingredients. Do you mind clarifying? Thanks!
This looks devine! I would also be interested in knowing what part of the coconut the recipe calls for. Thanks!