Easy to Make Pumpkin Spice Fudge
Make sure to add this to your list of fudge to make for the holidays this year. Whether it is for Thanksgiving or Christmas, it is sure to brighten anyone's sweet tooth. My Grandma Mullen always made fudge for either occasion and I remember eating too much and then wishing that I hadn't. But it was so very good.
Ingredients
- 14 oz white chocolate chips
- 1 - 14 oz can of condensed milk
- 1 tbsp unsalted butter softened
- ⅛ tsp kosher salt
- 1 ½ tsp ground cinnamon plus 2 tbsp to sprinkle on top
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ cup pumpkin puree
Instructions
- Line a 9x13 baking dish with parchment paper and spray the parchment paper lightly with pam baking spray, set aside.
- Using a medium saucepan, combine the white chocolate chips and condensed milk over medium heat.
- Stir frequently until the chocolate has melted and combined and smooth.
- Remove from heat and stir in the butter until melted.
- Mix in the salt, 1 ½ cinnamon, ginger, cloves, nutmeg, and pumpkin puree until smooth and combined.
- Pour the fudge into the prepared baking dish.
- Allow hardening on the counter overnight.
- Before cutting into 1-2 inch squares, sprinkle cinnamon on top!
Notes
The additional 8 hours is to allow the fudge to sit overnight on your counter.
Nutrition
Serving: 1gCalories: 166kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 12mgSodium: 55mgSugar: 22g
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