This Salted Toffee Pumpkin Spice Fudge is a true seasonal delicacy. The toffee bits on top add crunch and the salt balances the sweet beautifully.
Salted Toffee Pumpkin Spice Fudge
This pumpkin spice fudge is high on my list of favorite ways to use pumpkin in desserts. Inspired by a dreamy fudge I had at a confectionary on vacation, I had to develop a version of my own. Pumpkin has many uses and shouldn’t just be limited to traditional pie. I love pumpkin pie, but, there are so many other ways to enjoy it, too.
It never fails, as soon as Labor Day passes pumpkin spice starts showing up in coffee shops, pastry shops and cafes everywhere. It’s always been a welcome sight for me. If you’ve never tried those same warm and fuzzy flavors in the form of fudge, you’re in for a pleasant surprise. Salted Toffee Pumpkin Spice Fudge has that sweet and salty twist that we gravitate to and in this pumpkin fudge it doesn’t disappoint. Serve it for Thanksgiving or alongside a cup of steamy coffee and savor every bite.
You may also like: Pumpkin Spice Caramels and Pumpkin Spice Pecan Toffee
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Helpful Kitchen Items:
Salted Toffee Pumpkin Spice Fudge
Ingredients
- 3 cup granulated sugar
- 3/4 cup butter [1 1/2 sticks]
- 1/2 tsp salt
- 1 [5] oz evaporated milk
- 1/2 cup pumpkin puree
- 1 [10] oz package cinnamon chips
- 1 [7] oz jar marshmallow cream
- 1 tsp pure vanilla extract
- 1 cup walnut pieces toasted
- 1/3 cup English toffee bits
- coarse sea salt
Instructions
- Preheat the oven to 350°F. Spread the walnuts in a single layer on a baking sheet. Toast for 6-8 minutes then set aside to cool.
- Generously butter the bottom and sides of a 9 x 13 inch pan or line with aluminum foil and butter the foil.
- In a heavy bottomed saucepan, melt together the granulated sugar, butter, salt, milk and pumpkin puree. Cook over medium heat until the ingredients have melted and the sugar has dissolved.
- Using a candy thermometer, continue to cook until soft ball stage approximately 234°F. [around 20 minutes]
- Remove from the heat and add the cinnamon chips and vanilla extract. Stir until the chips have melted.
- Add the marshmallow cream and toasted walnuts. Work quickly the fudge will begin to set up.
- Pour into the buttered pan and spread evenly.
- Sprinkle the top with toffee bits and a sprinkle of coarse sea salt. Gently press into the top of the soft fudge.
- Allow to sit until cooled to room temperature.
- Cut into desired size squares.
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Carol at Wild Goose Tea says
I make very little fudge and I eat very little fudge. BUT this is a fudge worthy of both. This has to be out of sight. Plus its totally different. Great for gifts too.
Melissa says
Hi Carol, fudge is a real treat. Great for gift giving it’s so true.
Kari La Mee says
2 of my favorite fall/winter flavors in one…OHHH my Fudge Heaven, thanks girl, TOTALLY going to try this with my sister in law. We’ve been looking for and trying new fudge recipes.
You ROCK Melissa
Much Love,
Kari
Melissa says
HI Kari, it’s fun fudge to make. Happy cooking!
Jenny Pepper says
This looks really ‘ scrummy ‘! But I think I’ll pass on the salt. Crystalised ginger would make a nice alternative if you are allergic to nuts.
Heather Hummer says
I made this today and it’s very good. The store did not have cinnamon chips but they did have pumpkin spice chips so I used those and was pleased with the results.
Melissa says
Wonderful! I think every year more pumpkin spice items are coming so that’s the perfect solution.
Ana Miller says
I absolutely Love pumpkin Everything all year, and I would really like to make this fudge- however, before running off to the store, can you clarify if the English Toffee has chocolate in it?? If so, is there an Alternate to use that is just as good?? Thank you!!!
Melissa says
I don’t use the chocolate covered toffee but, you can if preferred. Toffee bits are also referred to as Bits-o-Brickle.
Lolly says
So while this tastes absolutely delicious, I’m having trouble getting it to firm up. It’s more pudding like than anything. Is there anything I should have done differently?
Melissa says
Hi Lolly, sorry you’re having trouble. I wonder, did you cook it long enough? This fudge, like any other, won’t firm properly if not cooked to the right temperature.
Lolly says
Okay thank you. After days of deliberating, we’ve decided that I did not cook it long enough and to use it as is….. as cupcake frosting. I took a big box to work and they were gone in just a few minutes! Even though it didn’t turn out completely right, people are requesting me to make more. Thank you for this wonderful recipe. 🙂
Melissa says
Hi Lolly, you turned lemons into lemonade, well done!