Having friends over tonight? Make this fudge.
Going out? Make this fudge and take it with you.
Staying at home by yourself? Make this fudge. But only 1/4 of the batch or you’ll have an aching tummy.
You melt white chocolate and coconut oil in the microwave and then add pumpkin and spices. It takes like 5 minutes. This is the easiest fudge ever. The hardest part about it was chopping the white chocolate. Have I mentioned we also don’t have chocolate chips over here? Yeah. I don’t even want to think about how many hours I’ve spent chopping chocolate since I moved over here. But on a positive note, German chocolate, even the cheapest stuff at Aldi, kicks butt.
Anyway, this fudge? It’s like pumpkin pie but without that pesky crust. And way creamier, quicker and delicious. And it happens to be vegan, if you can find vegan white chocolate.
I know a lot of people don’t like white chocolate but I don’t think that they’d mind it in this fudge. They might not even know it’s in there unless you tell them. But maybe my opinion isn’t valid because I am obsessed with white chocolate pumpkin desserts…
The pictures don’t do this fudge justice at all. Every time I took a bite of the fudge to give you a texture picture, the other half of the bite just immediately fell into my mouth. So you’re going to just have to believe me when I say it’s creamy.
I used refined coconut oil, which has no taste. If you don’t mind coconut taste in your fudge, then go ahead and use the unrefined stuff. I can’t imagine it being as tasty, though. And I really recommend using canned pumpkin. I’d be worried about the fudge not setting if you use the homemade stuff.
In one of the batches, I tried doing it on the stove. Perhaps I wasn’t paying attention and ruined the chocolate, but all the batches in the microwave worked. So use the microwave, okay? :)
No-Bake White Chocolate Pumpkin Fudge
Ingredients
Directions
Notes
75 comments on "No-Bake White Chocolate Pumpkin Fudge" — Add one!
Would you do the same for raspberry ?
I haven't tried it so I'm not sure. You definitely can't use the same amount of pumpkin, so I'd start off with a tablespoon of raspberry puree at a time and see how that works. Good luck! :)
I have made some and it is very good , I used 1/3 cup of mashed raspberry. thanks
hello…i'm new here! refined coconut oil? what does that look like? we have coconut oil that we use, but it's fairly soft…comes in a big jar. would that still work?
:-)
Hi there! Yes, that's fine. :) Other people have used that with no problem. Hope you like it!
I was the one who made it before and failed at the recipe, and it was definitely because I used fresh pumpkin puree and not canned. This time I sort of cheated and used butter instead of coconut oil, but oh my goodness its creamy and delicious! Soo perfect and I like it much better than pumpkin pie. Thank you!
Yay! That's wonderful. I'm so happy you gave it a second shot! And butter sounds good to me. That's not cheating at all. :) Thanks again for coming back to let me know that it worked out. I'm really happy you liked it!
This is just fabulous! I love white chocolate and pumpkin pie. I actually tried making white chocolate pumpkin fudge last year but it was an epic fail, so I'm glad you shared your recipe!
I hope this won't be an epic fail! Just drain your pumpkin puree if it seems a little runny. Good luck. :)
Is the oil necessary?
Yup! Afraid so.
No chocolate chips? Wow… But I'd trade chocolate chips for good quality chocolate any day. Good chocolate here is lacking to say the least… This fudge looks SO awesome! White chocolate and pumpkin are so good together and I don't even like white chocolate that much.
I've been wanting to make fudge lately but have put it off because I've been a bit intimidated. This looks so easy and the results – WOW!
Going to try love anything pumpkin.
I'm not sure what I did wrong. The consistency, even after being in the freezer for a couple of hours is sort of gummy. Do you think its perhaps I used fresh pumpkin puree as opposed to canned pumpkin? I do notice a difference in my pies when I use fresh versus canned. Either way though, it tastes great.
I've made homemade puree before and even after so much draining, it was still more watery than the canned stuff. So if the puree was more runny, it would make sense that the fudge didn't set. I'll add a note to the recipe that you should really use canned. I'm sorry it hasn't set but I'm happy you like the taste. :) If it never sets, I recommend heating it up gently and adding more melted white chocolate, remix and see if that's better. Thanks for the feedback!
As anticipated, I made and absolutely LOVED this fudge! Will be included in my latest Blog Bites post, since this amazing recipe needs to be shared with as many people as possible =).
YAY! :) I love comments like this! I'm happy that you liked it. Thanks for including it in your post. :)
*ponders* Can you think of an oil that would be a good substitute for coconut oil, or will my friend who is allergic to coconut oil just have to suffer?
I mean suffer by not having any. I'm not going to make her go into anaphylactic shock in case anyone was wondering.
Haha. "I'm not going to make her go into anaphylactic shock in case anyone was wondering." Best sentence anywhere on my blog. :D
Why not use butter? It has to be refrigerated or frozen anyway, so I don't see why it wouldn't work. And maybe it'd be even better! But I'm not positive. Why don't you try a small batch first, see if it works, and then make it again if it does work? Let me know how it goes! And you're a nice friend… making something your friend can eat, too!
Love this! I am obsessed with pumpkin, and this is a quick and easy way to enjoy it. Plus I love a recipe that is easy to scale back.
Me too! It just means making more of a variety. :)