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Pumpkin Pie Fudge with Nutella & Marshmallow Cream Swirl

I know I’m posting this late at night, and I know it’s technically my post for September 12, but I don’t want to go to bed tonight without having made some sort of public acknowledgement of September 11.

And so I say: God bless to all of those who have made sacrifices for this great country; especially to to those who lost loved ones in the towers and on the planes on 9/11. God bless and thank you those who have are are now serving our country and protecting our freedom.

You know what’s fun about blogging? Making friends– making friends on the internet whom you can reasonably trust to be not crazy, murdering, stalkers. Isn’t it nice?
I remember back in middle school, AIM and chatting and all that stuff was really big. I’d come home from work or school and just plop myself in front of the computer to IM with all the kids from work and school.
And it wasn’t just me– all the cool kids were doing it! I knew they were, because I could see the little green dots by their cool kid screen names that told me they were logged in and plopped in front of their computers just like I was.
Want to know what my screen name was? It’s so awful… Hawiian Pixie.
That’s right. Spelled incorrectly and everything.
For whatever strange, cosmic, teenage reason… I felt compelled to introduce myself to the online world as “Hawiian Pixie.” And if you’re wondering… I’m not Hawaiin, tan, or (in the least) pixie-like. This was simply an unfortunate lapse of judgment from a person who didn’t yet have a fully developed brain.
Anyway. I remember my parents being worried about who I might talk to on the internet, what I was saying to them, and how much personal information I might divulge. All completely valid concerns from parents of a teenage idiot surfing the 1999 internet.
Anyway. Here I am, 13 years later, still pretty much doing the same thing.
Making random internet friends and spending my evenings plopped down in front of the computer.
Who knew I was preparing for my future so well when I was in the 8th grade? Thanks AOL for all that awesome on-the-job training ;)
One of the improvements of my current internet “life,” is that I’m pretty sure the friends I’ve made online aren’t crazy, murdering, stalkers. Couldn’t really say that in the 8th grade. But I can, with like 89% confidence, say that I’m pretty sure my blogging friends aren’t crazy. (Hopefully I won’t see any of them on the news tomorrow proving me wrong…)
With that being said, I did the coolest thing this morning…
I was making this fudge. And I couldn’t decide if I wanted to do caramel swirls or nutella and marshmallow cream.  I thought about asking Chris, but… he doesn’t really care.  At this point, all sugar pretty much tastes the same to him.
Not super helpful.
So I texted Dorothy. Five seconds later, she responded voting for the nutella and marshmallow cream (which was entirely the correct decision), and wham-bam– I added the swirls and was done!
It was so fun to me, because it was like getting to have the whole going-shopping-with-your-girlfriends experience, but with my blog!  And you don’t get that so often when you do the “online” thing– too many psychotic murderers out there.
If you blog, you totally get this.
Pumpkin Pie Fudge with Nutella & Marshmallow Cream Swirl


  • 1 bag Pumpkin Spice Hershey Kisses
  • 1 cup White Chocolate Chips or White Melting Chocolate
  • 1 can Sweetened Condensed Milk
  • 1/4 c. Nutella
  • 1/4 c. Marshmallow Cream


  1. Place chocolate in a medium sauce pot, pour sweetened condensed milk over top. Over LOW heat, melt the sweetened condensed milk and chocolate together, stirring constantly until smooth and pulling away from the edges of the pot.
  2. Pour into a wax paper lined 8x8 baking dish (I usually lightly grease the wax paper too).
  3. Use zip top baggies to pipe the nutella and marshmallow cream over top of the fudge. Swirl in with a knife.
  4. Chill in the refrigerator for at least an hour to set.

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

29 comments on “Pumpkin Pie Fudge with Nutella & Marshmallow Cream Swirl”

  1. What size of milk did you use. I have tried this recipe twice & it failed both times. Help

  2. What size of can of milk did you use?

  3. The fudge is sticky & won’t get solid. I lined the pan & everything

    • Ok, and you used 3 cups of chocolate and a 14 oz can of sweetened condensed milk? And you’ve let it sit overnight (or about 12 hours)? Just confirming everything before I suggest any adjustments, that’s all…

  4. I followed your directions word for word.

    • Ok. If you’re up for trying it again, I would use 1 bag of the hershey kisses plus 1 cup of white chocolate (instead of 3 cups of the hershey kisses). Everything else stays the same.

  5. What are pumplin spice hershey kisses?

    • Um…..HEAVEN! lol :) I’ve heard they’re not in everyone’s local stores. I found mine at Wal Mart. They’re seasonal though, and I don’t know how much longer they’ll be restocking. I’ve heard they’re at Target too!

  6. Hi Ashton!

    This fudge (along with so many of the other amazing treats on your site) looks absolutely delicious and perfect for fall… thanks for sharing!

    I really admire the photographs you post, and I was wondering if you could tell me if you use a particular photo editing site? I especially like how you add the titles to your pictures (and the sort of banners that the font goes over which fade the background image). I’m always looking for ways to improve my blogging, and any advice you could offer would be greatly appreciated. I hope you don’t mind my asking.

    Have a great day!

    • Thanks Joy! I do all of my photo editing in Picmonkey. And, really, I’m pretty lazy and usually just use their auto-corrections. As for the graphics, you can also do that in picmonkey with their “stickers.” :) It’s best to just spend some time playing around in picmonkey for a while getting to know all the features. Have fun!

  7. Ok, I’ll give it a try. Thank you…

  8. Do we leave this in the fridge for the full 12 hours?

    • you don’t have to! It’s just best when all the SCM has soaked in all the way– that makes a HUGE difference in the cake. 3-4 hours may be enough. I wouldn’t say any less than that, though.

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  10. Help! I can’t find pumpkin Hersheys, but I have white chocolate chips and canned pumpkin. Is there a simple way to make this fudge with white chocolate, pumpkin, and pumpkin pie spice?

  11. I can’t find pumpkin spice hershey kisses, do you think I could use pumpkin pie spice in with just regular chocolate chips…..going to try it and I will let you know….also when i do my fudge i put cupcake liners in my mini muffin tins and put the fudge in there for individual mini pieces of fudge. That way you can use holiday liners, this works wonderful!

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  17. May all those who died on 9/11 have their fudge treats! God bless you! thank you for your post. :)

  18. I was so excited to try this, I’m sad to say it was very disappointing. I had never tried pumpkin spice hershey kisses but all they taste like is cinnamon chips. So sadly this fudge tastes nothing like pumpkin, I was deceived by the name. The recipe worked perfectly, so it wasn’t that. I’d just change the name.

  19. Very sad, I was looking forward to this and it didn’t turn out right. I followed recipe exact and it was very watery. I used a 12 oz can of condensed milk, would that make a difference? Please let me know because I really want to get this right!

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