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!
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.