Pumpkin Spice Latte Fudge

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We’re not ready to let go of pumpkin spice latte this season just yet! So naturally, we found another way to make a PSL creation. If a pumpkin spice latte is your drink of choice this time of year, you’re going to fall in love with this pumpkin spice latte fudge!

Each little bite-sized square is soft, creamy, and packed with all the cozy flavors of a PSL. Real pumpkin, warm pumpkin spice, and a hint of espresso powder are melted into a sugar and condensed-milk mixture; it’s brought to a boil until it reaches the right soft-ball temperature. Then, white chocolate chips, marshmallow fluff, and vanilla are stirred in for a creamy flavor before it’s poured into a 9×9-inch pan to set. Once it’s firm, it’s sliced into little squares of pumpkin spice goodness. Each bar is filled with the familiar coffee shop flavor, and the hardest part may be trying not to sneak one more square.

This PSL fudge makes a perfect sweet treat to make for a dessert spread, make for friends and family over the holidays, or package up as a homemade gift for coworkers. It’s seasonal, a little unexpected, and perfect for anyone who loves a PSL.

Why You’ll Love This Pumpkin Spice Latte Fudge

• Tastes just like your coffee shop favorite. It’s creamy and full of pumpkin, spice, and espresso flavor. It’s a deliciously unexpected fudge flavor that is perfect for this fall.
• Perfect for holiday dessert trays or gifting! These little squares of pumpkin spice are the perfect bite-sized treat to serve on a Thanksgiving charcuterie board or package several squares in treat bags for friends. 
• Super simple to make! We’re here to bust the myth that candy can be intimidating. We’ve made this recipe super simple to make and will walk you through each step to get the perfect fudge texture!

How to Make This Pumpkin Spice Latte Fudge, Step by Step

Step 1. Grease and line a baking pan with parchment paper.

Before you start making the fudge, prep a 9×9-inch baking pan. Lightly grease both the edges of the pan and the surface of the parchment paper with butter or cooking spray. Line the pan with parchment paper and set it to the side. 

We recommend doing this before you start heating the fudge ingredients because you will have to work quickly once the fudge is done. 

Step 2: Heat butter, pumpkin, sugars, espresso, and condensed milk in a saucepan.

In a saucepan over medium heat, add butter, pumpkin, sugars, condensed milk, slat, espresso powder and pumpkin spice. Stir the mixture together as it melts.

Once it starts to bubble and boil, stop mixing and let it boil until it reaches a temperature of 234°F. Use a candy thermometer or a digital thermometer to easily track the temperature of the candy. 

Step 3. Stir in marshmallow cream, vanilla, and chocolate chips.

As soon as the candy reaches 234°F (soft-ball temperature), remove it from the heat and immediately stir in white chocolate chips, marshmallow cream, and vanilla. Once the mixture is evenly blended and smooth, pour the fudge into the prepped baking pan and spread it into an even layer.

Step 4. Let the fudge set for at least 4 hours. Slice and enjoy!

Sprinkle the top with some pumpkin pie spice and let it set for 4 hours. Once the fudge is firm, pull up on the edges of the parchment paper to release the block of fudge from the pan. 

Place the block of fudge on a cutting board and use a sharp knife to slice the block into small squares.

Store the fudge in an airtight container in the refrigerator for up to 2-3 weeks.

Tips for Making Pumpkin Spice Latter Fudge

• Measure everything before you start cooking. Once the sugar reaches temperature, the fudge will come together quickly. Make sure you have them marshmallow cream, white chocolate chips and vanilla measured and ready to mix in at the end.
• A digital thermometer will be your best friend! A digital thermometer will be able to accurately read the temperature so that you know when to remove the candy from the heat. Attach the thermometer to the side of the saucepan, making sure the tip is submerged in the candy but not touching the bottom of the pan, which can give you an inaccurate reading. 
• Stir the mixture as it heats. Stir the sugars and pumpkin mixture while it heats. It will help the sugars dissolve evenly and prevent anything from burning on the bottom of the pan.
• Give the fudge plenty of time to set.  The fudge should set in the pan for at least 4 hours at room temperature. When the fudge is fully set and firm before slicing.

Storing pumpkin spice latte fudge

Store the fudge in an airtight container with pieces of parchment paper between to prevent the pieces from sticking together.

More fall desserts recipes to try:

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