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Salted Toffee Pumpkin Spice Fudge Recipe

Salted Toffee Pumpkin Spice Fudge

Course Candy
Cuisine American
Keyword salted-toffee-pumpkin-spice-fudge
Prep Time 25 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 40 minutes
Servings 80 pieces
Author Melissa Sperka


  • 3 cup granulated sugar
  • ¾ cup butter [1 ½ sticks]
  • ½ tsp salt
  • 1 [5] oz evaporated milk
  • ½ 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
  • cup English toffee bits
  • coarse sea salt


  • 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.