Salted Maple White Chocolate Pumpkin Fudge

When I was a kid, every summer my family and I went on vacation in the Outer Banks, North Carolina. And every year we went, we had to go to my favorite place–The Fudgery. It’s a chain fudge shop, but I always associated these vacations with miles of beach, backyard grilling, and, yes, delicious fudge from The Fudgery. There’s nothing like taking a bite out of that sweet, smooth, chocolately crack goodness.

Since I was working in Boston this past summer, I never got to go to North Carolina or my favorite fudge shop. Fall had come and I’d been experiencing a fudge withdrawal for far too long. I was perusing Pinterest one day (as I do most days) and saw several recipes for fudge. A light went on in my head. Pumpkin fudge. Chocolate pumpkin fudge. WHITE chocolate pumpkin fudge. I looove sweet + salty. Every one does salted caramel…but what about salted maple? I knew I had to try my hand at making it. And that is how this Salted Maple White Chocolate Pumpkin Fudge (yes, it’s a mouthful) recipe was born.

The consistency of this fudge is firm but a bit sticky. I liked this consistency, but if you want it to be less sticky, I recommend adding more coconut oil and/or letting it freeze for longer.


pumpkin fudge 2


What you’ll need:

  • 1/3 cup of canned pumpkin (more if desired)
  • 1 11oz. bag of white chocolate chips
  • 2 tablespoons of coconut oil
  • 3 tablespoons of maple syrup
  • 2 teaspoons of pumpkin spice (more if desired)
  • milk chocolate chips for topping
  • pinches of sea salt
  • microwaveable bowl
  • spoon
  • small greased or parchment paper-lined square baking pan OR tupperware container. This is what you’ll pour the fudge mixture into and stick in the freezer. I used a tupperware container.


What to do:

  1. Open bag of white chocolate chips, dump in microwaveable bowl.
  2. To this bowl, add coconut oil.
  3. Microwave for 30 seconds on half power, stir, and repeat until melted.
  4. When completely melted, add pumpkin, maple syrup, pumpkin spice, and little sea salt. Stir until completely mixed.
  5. Pour into square baking pan/tupperware container. Sprinkle chocolate chips and sea salt on top.
  6. Place in freezer for about an hour, or until hardened.
  7. Cut fudge and enjoy!


Inspired by this recipe & this recipe.

Cara DiFabio

Contributor, Boston University Major: Public Relations Take her away to: Paris Her guilty pleasures: Soy lattes, Food Network shows, making friends with strangers' dogs, donuts as large as her face, and driving around aimlessly with the windows down on a beautiful day.

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