Featured Recipe
Pumpkin Peanut Fudge
By Kate
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Creamy white chocolate fudge with pumpkin and peanut butter gives a fall twist. Uses coconut oil to keep texture rich but soft. Honey sweetens naturally, cinnamon and pumpkin pie spice add warmth and spice depth. Quick melt, cool and freeze until firm. Topped with mini chocolate chips for texture contrast. Easy to slice chilled, store frozen. Substitute maple syrup for honey or almond butter for peanut butter depending on allergies or preference. Watch heat carefully to avoid burning chocolate mixture. Fudge sets in freezer, not fridge. Ready to cut once firm, about 3-4 hours frozen.
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Prep:
10 min
Cook:
12 min
Total:
Serves:
16 small squares
dessert
fall
easy recipes
chocolate
pumpkin spice
Introduction
Pumpkin meets peanut butter and white chocolate in a winter-ready fudge. Not your typical choco bar. Smooth, dense, with a hint of spice that hits before the chill. Coconut oil keeps the base creamy yet firm enough to slice. No baking, just melting and setting. This holds up best cold—warm fudge turns waxy real fast. Honey swapped out for maple syrup here; brings woodsy notes and cuts sweetness. Mini dark chocolate chips add crunch and a darker bite to the mix. Timing is flexible. Senses your guide—watch the chocolate shine before adding pumpkin. The kitchen smells like autumn, spicy and sweet. Solid technique. No guesswork, except when fudge feels right is when you cut and serve. Freeze only. Never fridge unless you want sticky mess.
Ingredients
About the ingredients
White chocolate melts faster with gentle heat, so medium heat with frequent stirring is crucial. Substitute nut butters depending on what’s on hand; peanut can be strong or oily, almond or sunflower seed butter works nicely and avoids overpowering the pumpkin. Coconut oil helps the fudge firm at cooler temps but keeps softness at room temperature, unlike butter which can separate here. Maple syrup provides more balanced sweetness with less sharpness than honey, also deeper color. Pumpkin puree must be drained lightly if watery, or fudge gets too soft. Spice can be adjusted by adding cardamom or even black pepper for unexpected heat. Mini dark chips add texture contrast and bitterness, consider chopped nuts for crunch if preferred.
Method
Technique Tips
Lining the pan with parchment foil edges extending is a time saver—no scrubbing or violent prying. Melt chips and butter substitute at medium heat—not too hot. Too high creates grainy outcome, signaled by sandy texture or dull finish. Stirring constantly prevents burning and uneven melting. Lower heat before adding pumpkin and spices to prevent curdling or separation. Pumpkin puree adds moisture—stir until incorporation is complete and mixture thickens slightly. Pour when fudge looks thick but still pourable for easy smoothing. Freeze is the secret to clean cuts; firm texture, sharp knife warmed under water slices cleanly. Store in freezer for weeks in airtight container. Fridge ruins fudge texture—turns sticky and loses firmness quickly. Watch aromas closely here—the spices release, signify the mix is ready for freezing. Freeze time can vary depending on freezer settings; trust solid to touch, not time tracking.
Chef's Notes
- 💡 Medium heat is key. Melt white chocolate chips slowly. Stir constantly to avoid burning. Watch for glossy mixture, lumps gone. Heat drops danger.
- 💡 If fudging it up? Remove from heat immediately. Grainy texture signals problem. Re-emulsify quickly if split. Whisk off heat, restore creamy blend.
- 💡 Substitute almond butter; peanut not essential. Sunflower seed butter works too. For sweet swap, agave syrup or maple syrup; adjust taste post-mix.
- 💡 Mini dark chocolate chips contrast sweetness. Add nuts if desired. Texture needed—adjust crunch levels as liked. Freezing locks in shape, not fridge.
- 💡 Check firmness after three hours in freezer. Wait for solid feel. Not too cold, avoid ice-crystal crunching. Finishing touches matter in taste.
