Pumpkin Spice Fudge

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Ingredients:

• 1 cup brown sugar, firmly packed

• ¾ cup sugar

• ½ cup canned pumpkin puree

• ⅔ cup sweetened condensed milk

• 1 stick (125g) unsalted butter, chopped

• Pinch of kosher salt

• 1 teaspoon pumpkin spice

• 1 cup marshmallow cream or ½ cup glucose syrup

• 2 cups white chocolate

Step 1: Line an 8” x 8” tin with baking paper, leave an overhang to make it easy to lift out fudge

Step 2: Combine sugars, pumpkin and milk in a saucepan over medium heat; cook for 25 minutes, stirring constantly. Stir in butter, salt, spice, cream/glucose, and chocolate, cooking until melted. Place heat on low and stir a little faster for this part. Once mixed in well you’ll have a fudge-like texture (mixture will be very thick).

Step 3: Lightly coat a spatula with cooking spray to avoid fudge sticking. Spoon mixture into prepared dish, smoothing into an even layer. Cool completely at room temperature. Place in the fridge for 1 – 2 hours before cutting. Cut into squares.

TIPS

Cutting: Dip knife in hot water between each slice (wipe off any drips) or lightly coat the knife with cooking spray. Be sure to wipe any fudge off the knife between cuts.

Topping Suggestions: Sprinkle crushed ginger snap cookies, chopped pecans or a light sprinkle of pumpkin spice.

Bonus Uses: You can chop it up and add to your fave ice cream, cake or cookie mix. Another use is to melt it down along with some heavy cream and use it as a cake/dessert drizzle!

Storage: Store in an airtight container, in a cool dry place for up to 1 week or in the fridge for 4 weeks (If you don’t eat it all before then!) Be sure to use parchment paper in between layers so it doesn’t stick.

Happy Thanksgiving![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://www.youtube.com/watch?v=inQLCt4QgZk”][/vc_column][/vc_row]