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Pumpkin Nutella Marshmallow Fudge

Pumpkin, Nutella, and marshmallow cream make this like no other pumpkin fudge you’ve had before!

Pumpkin, Nutella, and marshmallow cream make this like no other pumpkin fudge you've had before!

Warning! You are about to enter high addictive pumpkin territory.

Let me start out by saying that this recipe is one of my all-time personal favorite pumpkin recipes. And you should know that I’m rather picky when it comes to pumpkin…

I like it. And I like it as early in the year as possible.

HOWEVER– I do not like weird pumpkin desserts. Tell me I’m not alone here, but there are just some things that pumpkin SHOULD NOT go in. Am I right?! For instance, it is my firm belief that pumpkin (as it REAL pumpkin) should not not go into anything not baked. I also have really strong feelings about pumpkin and oatmeal– that the combination should never happen ever.

So when I saw some no-bake pumpkin energy bites recently, and I barely held it together. Even now, I’m kind of gagging in my mind 😝. But different strokes and all that, right?

Pumpkin, Nutella, and marshmallow cream make this like no other pumpkin fudge you've had before!

Now that you know how picky I am about my pumpkin treats, you know that you can completely trust me as I gush over this amazingly fabulous pumpkin fudge.

Which contains no actual pumpkin, just to clarify– because, again, pumpkin should be baked. In my humble opinion 😜.

The base of this fudge is actually a variation of my favorite 2-ingredient fudge, which is essentially 3 cups of chocolate melted together with 14 ounces of sweetened condensed milk. It’s easy and simple, and it always turns out just right.

For this recipe, I’m using 3 cups (about 2 bags) of Nestle’s Pumpkin Spice Morsels. In the past, I’ve used Hershey’s Pumpkin Spice Kisses to make this same fudge, but it was so unnecessarily tedious to unwrap 3 cups worth of Hershey Kisses when I could just dump out a bag of morsels instead!

I find both the Hershey Kisses and the morsels at Target. Feel free to use either one you can get your hands on.

This Pumpkin Nutella Marshmallow fudge will rock your world.

Once you’ve made the 2-ingredient fudge base and poured it into the prepared pan, you need to act quickly to get the Nutella and marshmallow cream swirled in before the fudge begins to set.

I went ahead and prepped two piping bags (you could even just use big zip top baggies) by filling them with the Nutella and cream. Once the fudge is poured, snip of the ends of the piping bags and squeeze little pockets of Nutella and marshmallow throughout the fudge. Swirl it all a little with a knife, and voila!

Hands down, the best pumpkin fudge you will ever eat. I promise!

Pumpkin Nutella Marshmallow Fudge

Pumpkin, Nutella, and marshmallow cream make this like no other pumpkin fudge you've had before!

Ingredients:

3 cups Nestle Pumpkin Spice Morsels (about 2 bags)

14 ounce can sweetened condensed milk

1/4 cup Nutella

1/4 cup marshmallow cream

Directions:

Prepare a 9x9 baking dish by lining it with foil or parchment paper.

Prepare two piping bags (or large zip top bags) by filling one with the Nutella and one with the marshmallow cream. If using zip top bags, make sure the filling is pushed to one corner of the bag and twist the top to form a makeshift piping bag. Set aside.

Over LOW heat in a medium saucepan, stir together the sweetened condensed milk and the pumpkin morsels until melted and smooth. This may take up to 10 minutes, but DO NOT increase the heat! Just keep stirring...

Once smooth, pour the mixture into the lined baking dish. Immediately snip the corners of the piping bags and use them to inject pockets of Nutella and marshmallow cream throughout the fudge. Swirl with a knife.

Let cool completely at room temp for a few hours. (you can speed set the fudge by placing it in the refrigerator for up to 20 minutes).

Once cooled completely and set, cut into 1" squares for packaging and serving.

Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post!

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Pumpkin, Nutella, and marshmallow cream make this like no other pumpkin fudge you've had before!

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.

26 comments on “Pumpkin Nutella Marshmallow Fudge”

  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!
    -Joy
    http://hotovenwarmheart.wordpress.com/

    • 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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