The flavors and spices of fall blended into easy to make white chocolate pumpkin spice fudge – a great reason to open that first can of pumpkin puree.
These two are my current love affairs! Ssh… don’t tell my husband.
But I think he might have figured by now how thrilled I am that PSL (Pumpkin Spiced Latte) time is back at Starbucks.
And he is also kind of at fault for the second one. He helped me choose my first DSLR camera and now I am spending almost all my free time trying to figure it all out.
This amazing fudge has to do with both my affairs. It incorporates the wonderful fall aroma of Pumpkin Spiced Lattes and of course I had to take pictures of the fudge with my new camera.
There is still lots to learn about it but I am starting to realize the endless possibilities.
In that it is kind of like fudge. There are soo many creative possibilities, like this salted dark chocolate or the peanut butter Oreo fudge. And all of my versions are super easy to make. There is no need for a thermometer and no long cooking times.
This Pumpkin Spiced version is only a little bit more involved because we need to condense the pumpkin puree. Straight from the can it too watery, so I place 1/2 cup into a fine-meshed cloth (or several layers of cheese cloth) and squeeze out 1/4 cup of liquid. This leaves me with 1/4 cup of condensed pumpkin pure ready to use for easy fudge.
I squeezed my pumpkin puree a little too dry in some places (specifically where I twisted the cloth) and it didn’t fully blend with the other ingredients. So I ended up with tiny ‘pumpkin bits’ in my fudge and really didn’t mind it at all!
It won’t happen though if you just gently press out the pumpkin puree – it really doesn’t take much force to condense it by 1/4 cup.
The pumpkin puree is then combined with sweetened condensed milk and coconut oil. Once all these are melted together the white chocolate is added and heated until everything thickens. At the very end the amazing aroma of fall is added to the fudge with the spices of cinnamon, ginger, all spice and nutmeg (pumpkin pie spice mix can be substituted).
Once the fudge had cooled I drizzled some semi-sweet chocolate over the top and I used these Autumn Leaves Sprinkles to decorate it in a fall fitting fashion.
This picture is proof that my husband quite enamored with the camera too 🙂
Here is a little tip if you like adding chocolate drizzles on a regular basis. Place some chocolate chips in a small ziploc bag, zap in the microwave for a few seconds until the chocolate is melted, cut off a tiny corner and drizzle on.
Keep the baggie with the chocolate in the fridge until the next time add a few more chips if needed and repeat. This way you don’t have to dirty any bowls or utensils.
Easy Pumpkin Spiced Fudge
- 1/2 cup pumpkin puree
- 1/2 cup sweetened condensed milk
- 3 tablespoons virgin coconut oil or butter
- 9 ounces white chocolate chips or chunks
- 2 teaspoons pumpkin pie spice or 1 t cinnamon, 1/2 t all spice, 1/4 t each ginger + nutmeg
- Start by condensing the pumpkin puree. Place 1/2 cup puree in a fine-meshed cloth (or several layers of cheese cloth) and squeeze out 1/4 cup of liquid. That should leave you with 1/4 cup condensed pumpkin puree.
- In a small saucepan combine the pumpkin puree with sweetened condensed milk and coconut oil, heat on low until the mixture is bubbling.
- Add in the white chocolate to melt it and keep stirring over low heat for about 5 minutes until the mixture has thickened a bit and pulls away from the pan.
- Stir in the spices and pour into a lined loaf pan. Cool for 3-4 hours or overnight before cutting into squares.
- This fudge is on the softer side so store it in an airtight container in the fridge.
In the mood for more easy fudge? How about Salted Dark Chocolate Fudge
Here are some ideas if you are looking for more fall treats already:
And don’t forget to enter the Giveaway for 1 gallon of Virgin Coconut Oil, if you haven’t yet.