Pumpkin and White Chocolate Spiced Fudge Recipe
A delicious recipe for homemade sweetened condensed milk fudge with pumpkin pie spice, real pumpkin flavours and white chocolate. Easy to make and tastes amazing.
Servings 81 Fugde Pieces
9" x 9" Square Cake Tin
- 675 g caster sugar
- 170 g unsalted butter softened
- 120 ml evaporated milk
- 115 g pumpkin puree
- 265 g white chocolate chips
- 1 tbsp pumpkin pie spice
- 213 g marshmallow fluff called creme in the USA this is approximately 1 jar
Line a 9" x 9" cake tin with greaseproof paper.
Using a large saucepan, combine the caster sugar, unsalted butter, evaporated milk and pumpkin puree.
Cook on medium to high heat until the mixture starts to boil whilst stirring frequently.
Once the mixture is smooth, place the candy thermometer into it and continuously stir the mixture until the temperature reaches 112C.
Once at 112C, remove the pan from the hob and mix in the white chocolate chips, pumpkin pie spice, and marshmallow fluff and continue to stir until it's all melted.
Pour the mixture into the prepared cake tin and set onto the counter to cool and harden for at least 12 hours making sure you cover it with a tea towel or food net.
Remove from pan and cut into 1" squares.