Pumpkin Fudge
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Pumpkin Fudge
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This makes a total of 25 servings Pumpkin Fudge. Each serving comes out to be 109.28 Calories, 10.63g Fats, 2.19g Net Carbs, and 1.2g Protein.
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Ingredients
- 1 ¾ cups coconut butter
- 1 cup pumpkin puree
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 Tbsp. coconut oil
Instructions
- Line an 8x8-inch square baking pan with aluminum foil; set aside.
- Spoon coconut butter into a saucepan and warm over low heat until coconut butter is melted.
- Stir and remove from heat.
- Add pumpkin and spices; stir. The mixture will be thick and almost grainy.
- Add the coconut oil and stir vigorously to combine the ingredients and distribute the oil.
- Spoon the mixture into the prepared pan and spread evenly with the back of a spoon.
- Place a piece of wax paper over the top of the fudge and use your hands to press the fudge mixture evenly into the pan.
- Remove the wax paper and discard. Place fudge in the refrigerator for 1 to 2 hours, until cooled and firm.
- Remove the fudge from the refrigerator and carefully lift out the foil pan lining along with the fudge. Peel back the foil from the edges of the fudge.
- Use a sharp knife to cut the large brick of fudge into 25 equal squares.
- Store the fudge in a sealed container up to 1 week in the refrigerator.
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