I guess this week has turned into a pumpkin week of sorts. After my Pumpkin Cream Pie Cookies on Monday and my Pumpkin Spice Frosted Cookie Cake on Wednesday, I figured it was time for a no-bake pumpkin recipe.
I’ve got some Pumpkin S’mores Fudge for you today. Remember when I mentioned I stocked up on Nestle Pumpkin Spice Morsels? I just can’t get enough of them. #sorryimnotsorry. This pumpkin spice fudge is swirled with dark chocolate and layered with graham crackers and mini marshmallows.
We are spending the weekend Colorado and I was hoping for a bit of fall weather. But no. The eighty degree weather wants to follow me everywhere. I am totally ready for chunky sweaters, beanies and boots. That would justify all things pumpkin right? No such luck.
Back to the fudge. I don’t make a lot of fudge, but when I do, I always enjoy it. Fudge really isn’t difficult to make, but finding the right combination takes a little trial and sometimes error. I slightly adapted this recipe from Inside Bru Crew Life. Jocelyn has some of the best fudge recipes!
The pumpkin fudge is mixed with marshmallow cream which helps keep it soft and airy. The chocolate swirl is quite a bit thicker than the pumpkin spice layer, but just use a knife to swirl it together.
It wouldn’t be S’mores fudge without graham crackers right? For the graham crackers, I broke them into small pieces and sprinkled them into each layer. That way, when you cut the fudge, there is a bit of graham cracker in every bite. I did the same thing with the mini marshmallows. I just dropped a few in each layer. The ones in the middle layer melted a little bit, but I didn’t mind that at all! Well I guess since it’s going to be so warm this weekend, it’s a good thing I made some no-bake fudge!
Keep up with all the happenings. Follow Beyond Frosting:Print
A pumpkin fudge swirled with chocolate and layered with graham crackers and mini marshmallows.
- 11 oz Nestle Pumpkin Morsels
- 1 tbsp Unsalted butter
- 2/3 C Sweetened condensed milk
- 1 Jar Marshmallow cream
- 1/4 C Dark cocoa powder
- 1 C Chocolate chips
- 1/2 tbsp Unsalted butter
- 1/3 C Sweetened condensed milk
- A few graham crackers
- A handful of mini marshmallows
- In a 9×9 pan, gently spray the bottom of the pan with cooking spray and cover the pan with tin foil. Set aside.
- Prep the pumpkin fudge. In a medium sized pot, combine chocolate chips, butter and sweetened condensed milk.
- Melt over medium heat, stirring occasionally until pumpkin is melted. Whisk vigorously to break up any last chunks One the morsels are melted, add marshmallow cream and stir to combine.
- Prepare the chocolate fudge by combining chocolate chips, butter and sweetened condensed milk is a separate medium size pot. Melt over medium heat, stirring until melted. Keep a close eye on this because if you burn it at all, you will have brown spots in your fudge from the burnt chocolate. Continue to stir until melted and no chunks remain. Remove from heat.
- Pour about one third of the melted pumpkin layer in the bottom of the 9×9 pan, spread evenly to cover. Pour melted chocolate on top and swirl with a knife.
- Break up a graham cracker into smaller pieces and gently press into fudge. Sprinkle with a few mini marshmallows.
- Alternate with another layer of pumpkin and then the remaining chocolate. Swirl chocolate again into the pumpkin fudge. Sprinkle with more graham crackers and more mini marshmallows.
- Allow fudge to set in the refrigerator for at least four hours. When ready to serve, remove from fridge for about 20 minutes before cutting. This will help you cut it easier. You should be able to lift the entire block out of the pan, and peel back the tin foil to cut the fudge. I do not recommend cutting in the pan because the tin foil may stick.
Other recipes you might like: