This Pumpkin Spice Fudge will be your new favorite fall treat if you love things pumpkin spice
It has a creamy, comforting texture and tastes like warm pumpkin spice that melts in your lips.
The best part? You don’t even need a candy thermometer! Just melt, combine, and chill.
Let’s get going!
Ingredients
- 1 cup of white chocolate chips
- 1 cup of butterscotch chips
- ½ cup of pumpkin puree from a can
- 14 ounces of sweetened condensed milk in a can
- 1 teaspoon of vanilla extract
- 1 ½ teaspoons of pumpkin spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- ¼ teaspoon of salt
You can add extra cinnamon, chopped pecans, or a drizzle of white chocolate on top if you choose.
You will also need:
- A medium-sized pot
- Spatula
- Baking dish that is 8 by 8 inches
- Paper made with parchment
- Cutting knife
Instructions
- Get the chocolate to melt. Put white chocolate chips, butterscotch chips, and sweetened condensed milk in a saucepan over low heat. Stir regularly until the mixture is smooth.
- Mix in the pumpkin and spices. Add the pumpkin puree, vanilla essence, pumpkin spice, and salt, and stir until everything is well blended.
- Put it in the pan. Put parchment paper on the bottom of an 8×8-inch baking dish, then spread the fudge mixture out evenly.
- Let it cool and harden. Put in the fridge for at least three hours or until firm.
- Cut it up and serve. When the fudge is firm, use the parchment paper to lift it out, cut it into pieces, and add more cinnamon or white chocolate on top.
Tips for Best Results
- Use a genuine pumpkin! Make sure it’s just pumpkin puree and not pumpkin pie filling.
- Keep stirring. Stir the chocolate while it melts to keep it smooth and creamy.
- Put parchment paper in the bottom of the pan. This makes it very easy to take the fudge out and cut it.
- Let it cool all the way down. Put it in the fridge for at least three hours before cutting it so it keeps its shape.
- Make it your own! For an extra taste boost, add chopped pecans, swirl in caramel, or sprinkle sea salt.
Variations
- No chips of butterscotch? Instead, use only white chocolate.
- For a dairy-free version, use coconut condensed milk and white chocolate that doesn’t have any dairy in it.
- For a crunchy alternative, add ½ cup of chopped pecans or graham cracker crumbs.
- For a sweeter variation, drizzle caramel on top before putting it in the fridge.
Storage
You may keep it in the fridge for up to a week in an airtight container. You can freeze it for up to three months. Before serving, let it thaw in the fridge.
That’s all there is to it; your Pumpkin Spice Fudge is done! It tastes like fall in every bite and is creamy and warm.
Give it a try, snap a picture, and tell me how it went. Enjoy your snacks! 🎃🍂🍫