Pumpkin Spice Fudge
User Reviews
5
4 reviews
Excellent
Pumpkin Spice Fudge
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Soft and sweet fudge with the pumpkin spice flavor you crave! This Pumpkin Spice Fudge is here to make your fall celebrations more delicious.
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Ingredients
- ¾ cup butter unsalted
- ¾ cup heavy cream
- 1 ½ cup granulated sugar
- ¼ cup pumpkin puree pure
- pinch kosher salt
- 2 teaspoons pumpkin pie spice
- 11 ounce white chocolate morsels package
- 7 ounce marshmallow creme in jar
For the topping
- 2 Tablespoons caramel sauce ice cream topping
- 2 Tablespoons powdered sugar
- 3 gingersnap cookies crushed
Instructions
- In large heavy saucepan, heat butter, cream, sugar, pumpkin puree, salt, and pumpkin pie spice on medium high heat. Bring to a boil, stirring constantly. When it begins to boil, set timer for 8 minutes.
- Continue stirring while mixture is at a rolling boil.
- Remove from heat. Quickly whisk in white chocolate, and marshmallow creme. Whisk until fully blended (one to two minutes). Pour into a parchment paper lined 8 or 9-inch square baking dish. Refrigerate 4 hours or overnight.
- Remove from pan, remove parchment paper, and place on large cutting board. Cut into bite sized pieces.
- In small bowl, whisk the caramel sauce and powdered sugar together. Drizzle over cut pieces of fudge and immediately sprinkle with crushed cookies. ENJOY immediately or store in covered container in refrigerator.
Notes
- Storing: Store any fudge you won't eat right away in an airtight container in the fridge. It's delicious cold!
- Crushing the gingersnaps: Put the cookies in a large ziploc bag and tap them a few times with a mallet or gently roll over the bag with a rolling pin. You don't want to turn the cookies into powder, just small enough pieces that you can fit them on each fudge square. You could also fold the crushed cookies into the fudge before pouring into baking dish.
- Mixing the fudge: You don't need an electric mixer for this recipe, but using one will make it quicker and easier to combine the chocolate and marshmallow creme with the other ingredients. If whisking by hand, use a strong wire whisk and make sure the chocolate is fully melted and incorporated before you pour the fudge into the pan.
- Serving: Put your fudge squares in mini cupcake liners to make serving and transporting easy!
Nutrition Information
Show Details
Serving
1piece
Calories
111kcal
(6%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
13mg
(4%)
Sodium
18mg
(1%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 50pieces
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 111kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 13mg | 4% |
| Sodium | 18mg | 1% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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