Pumpkin Fudge
Pumpkin puree and pumpkin pie spice give this super simple fudge a bold pumpkin flavor.
Ingredients
- ½ cup pumpkin puree (125 grams; pressed to at least half the weight - mine was 56 grams after squeezing out the moisture)
- 3 cups white chocolate chips (540 grams; I recommend Ghirardelli)
- ⅔ cup sweetened condensed milk (206 grams)
- 2 tablespoons unsalted butter (28 grams; ¼ stick)
- 1 ½ teaspoons pumpkin pie spice
Instructions
- Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. Set aside.
- Line a large plate with several paper towels. Scoop the pumpkin puree on top of the paper towels and spread it out. Add several more paper towels on top and blot the pumpkin to remove as much of the excess moisture as possible. You will need to use several more paper towels for this step. I usually try to press out enough moisture until it’s about half the original weight.½ cup pumpkin puree
- Add the blotted pumpkin puree, white chocolate chips, sweetened condensed milk, butter, and pumpkin pie spice to a large saucepan and place it over medium-low heat. Stir often until the white chocolate chips are fully melted and the mixture is smooth.3 cups white chocolate chips, ⅔ cup sweetened condensed milk, 2 tablespoons unsalted butter, 1 ½ teaspoons pumpkin pie spice
- Remove from the heat, scoop the mixture into the prepared baking dish, and spread it around into one even layer. If you notice any small air bubbles on top, you can pop them with a toothpick and smooth them out.
- Refrigerate for 2 to 3 hours or until the fudge is firm and fully chilled. Remove from the pan using the overhang from the parchment paper or foil, slice into pieces, and enjoy!
Video
Notes
Storage Instructions: Fudge may be stored in an airtight container at room temperature for up to one week. If it starts to soften at room temperature, store it in the fridge.
Freezing Instructions: Fudge will freeze well for up to 3 months. Thaw overnight in the fridge.