Pumpkin Spice Fudge
My Pumpkin Spice Fudge is out of this world amazing. Spicy, sweet and with just a hint of pumpkin purée, you don't even need a candy thermometer to make it!
Servings 16
Ingredients
- 14 oz (397g) white chocolate, broken up into small pieces
- 14 oz (397g) can of condensed milk
- 1 tbsp unsalted butter
- Pinch of salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 cup (60g) pumpkin purée, not pumpkin pie filling
Instructions
- Place a double layer of cling film into an 8x8 inch square pan and then spray with cooking spray. I use Wilton Bake Easy.
- Place the white chocolate and condensed milk into a medium sized saucepan over a low heat. Stir frequently until all the white chocolate has melted.
- Remove from the heat and add the butter. Stir until it's all melted.
- Add in the salt, spices and pumpkin purée and stir until well combined and smooth. You don't want any lumps of spice or pumpkin, so stir it well!
- Tip the mixture into your prepared pan and smooth over into an even layer. Leave to cool for 30 minutes and then place in the fridge for 2-3 hours to set.
- Once set, transfer to a cutting board and slice into 16-24 small squares. I find the best way to cut the fudge is to dip a knife into a jug of hot water and then dry it off. You can make 2-3 cuts before needing to re-dip!
- Pumpkin Spice Fudge will keep in an airtight container, in the fridge for 1 week.