Pumpkin Fudge
Creamy white-chocolate pumpkin fudge you simply melt, stir, and chill. No candy thermometer, just neat spiced squares that are perfect for fall gift tins.
Servings 36 pieces
Ingredients
- 3 cups white chocolate chips about 18 oz
- 1 14 oz can sweetened condensed milk
- 2 tablespoons unsalted butter
- ⅓ cup pumpkin puree not pie filling
- 2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup chopped pecans optional
Instructions
- Line an 8x8 pan with parchment, leaving an overhang for lifting out later.
- Warm the white chocolate chips, sweetened condensed milk, and butter over low heat, stirring constantly until smooth. Remove from the heat.
- Stir in the pumpkin puree, pumpkin pie spice, vanilla, and salt until fully combined. Fold in the pecans if using.
- Scrape into the lined pan and smooth the top. Chill at least 4 hours, or until firm.
- Lift out by the parchment and cut into small neat squares.
Notes
- Measure the pumpkin small: Too much moisture keeps fudge from setting. This is the top reason it fails.
- Melt low and slow: White chocolate scorches fast, so keep the heat gentle and keep stirring.
- Chill fully before cutting: A firm slab gives sharp squares.