Ingredients:
1/4 cup pure pumpkin puree (not pie filling)
1 can (14 oz.) sweetened condensed milk
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut
24 oz. white chocolate chips
Instructions:
Preparation: Line an 8×8 pan with parchment paper. If using foil, spray it with non-stick cooking spray to ensure easy removal.
Cooking the Mixture: In a medium saucepan, combine pumpkin puree, spice, vanilla, and condensed milk. Cook over low-medium heat, stirring constantly until it reaches a slight boil (around 5 minutes). Remove from heat.
Adding Chocolate & Butter: To the mixture, add white chocolate chips and butter. Stir until the ingredients melt and combine into a smooth and creamy consistency.
Setting the Fudge: Pour the creamy fudge mixture into the prepared pan, spreading it evenly. Cover and let it set by either:
Refrigerating overnight.
Freezing in an airtight container for 2 hours (recommended method).
Serving: Once set, lift the fudge out of the pan using the parchment or foil. With a sharp knife, cut into 1-inch squares.
Serving Suggestion:
This fudge pairs wonderfully with mini pumpkin cheesecakes or other festive desserts. It's a delightful treat that kids and adults alike will enjoy. If storing, ensure it's kept in an airtight container to maintain its freshness.
Note:
If you're looking for uniform pieces, consider using a ruler or guide to help in cutting the fudge squares. Enjoy your treat!
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