Pumpkin Fudge
A great easy recipe for Pumpkin Fudge! NO candy thermometer required!
- Prep time
- 20 min
- Cook time
- 4 hr 26 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups premium white chocolate chips (I recommend using Ghirardelli, I do not always get consistent results using other brands. )
- 1/2 cup sweetened condensed milk
- 3 Tablespoons unsalted butter
- 1/4 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice ((click the link for my homemade pumpkin spice recipe))
- 1 drop orange gel food coloring (optional, but it's what will give your fudge that Fall pumpkin color.)
- 1 Tablespoon cornstarch (sifted)
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate melting wafers
Instructions
- 1
Line an 8x8 baking dish with parchment paper and set aside.
- 2
In a medium-sized saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and butter.
- 3
Stir frequently until chocolate chips and butter are mostly melted.
- 4
Add pumpkin puree and pumpkin spice and stir well until all ingredients are completely combined (the chocolate and butter should be completely melted at this point). Reduce heat to low.
- 5
Stir in food coloring, if using, and vanilla extract.
- 6
Stir in cornstarch.
- 7
Remove fudge from heat and spread into prepared pan.
- 8
Transfer fudge to the refrigerator and chill until firm (preferably overnight).
- 9
Once fudge has set, melt melting wafers according to package instructions and drizzle over fudge, if desired.
- 10
Slice and serve. Enjoy!