Salted Caramel Pumpkin Fudge

Salted Caramel Pumpkin Fudge served on baking parchment on top of a plate
  • 4 servings
  • 1 Hour to prepare
Print This


  • 100g pumpkin seeds
  • 240g pumpkin puree
  • 300g sugar
  • 90g glucose syrup
  • 1tbsp sea salt (we use maldon)
  • 360ml double cream
  • 75g butter (diced)
  • 500ml water
  • 1tsp Mixed Spice


Halloween isn’t just for kids – We have the perfect sweet treat for grown-ups too! So why not try our salted caramel pumpkin fudge, an ideal way to use up the pulp from your pumpkin carving!

1 First things first, line a small roasting tin (approx. 15cm x 25cm) with baking parchment and then lightly toast the pumpkin seeds in a frying pan until they begin to ‘pop’ then spread them evenly over the bottom of a roasting tin.

2 In a saucepan bring all of the cream, pumpkin puree and mixed spice to a simmer and immediately remove from the heat once it’s simmering.

3 In a separate saucepan bring the water, sugar and glucose to the boil stirring occasionally. Continue to boil until the mixture reaches 118°C.

4 Whisk in the cream and pumpkin mixture and then continue to boil whilst stirring often to prevent the mixture burning on the bottom of the pan.

5 When the mixture has reached 116°C remove from the heat and quickly stir in the diced butter.

6 Pour the mixture evenly into the prepared roasting tin and leave to cool for 1 hour at room temperature.

7 Remove from the roasting tin and cut into 2 cm squares, sprinkle with the sea salt.

CHEF’S TIP To make your own pumpkin puree, peel then cut a pumkin into chunks, place in a pan and bring to the boil. Cook for 20 minutes, allow to cool then blitz.