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- 2 cups white chocolate chips - 1 can (15 oz) pumpkin puree - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - ½ teaspoon ground cinnamon - ¼ teaspoon salt - ½ cup chopped walnuts (optional) - Chopped pecans - Mini marshmallows - Drizzled caramel For the white chocolate chips, you can use high-quality brands found at most grocery stores. Look for chips that melt well. If you cannot find pumpkin puree, you can make your own by roasting and pureeing fresh pumpkin. Sweetened condensed milk is available in cans at any supermarket. You can skip the walnuts if you have nut allergies or prefer a smoother fudge. If you want to add more spice, try using nutmeg or ginger for a different flavor twist. Start by lining an 8x8-inch baking pan with parchment paper. Leave some paper hanging over the sides. This helps you lift the fudge out later. Next, gather your ingredients. You will need white chocolate chips, pumpkin puree, sweetened condensed milk, and spices. Have everything ready before you begin. In a medium saucepan, add the sweetened condensed milk and white chocolate chips. Set the heat to low. Stir the mix continuously. Keep stirring until the chocolate melts completely. The mixture should be smooth and creamy. Once melted, take the saucepan off the heat. Now, stir in the pumpkin puree, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Mix well until everything is combined. If you like walnuts, fold them in now. Pour the fudge mixture into your prepared pan. Use a spatula to spread it evenly. Let it cool at room temperature for a bit. After that, put it in the fridge for at least two hours. This helps it set. Once firm, lift the fudge out using the parchment paper. Cut it into squares, and enjoy! To get the best texture, watch the heat closely when melting chocolate. Keep it on low. Stir the mix all the time. This step helps avoid any lumps. When you blend in the pumpkin, make sure it’s smooth. You want a creamy mix, not a chunky one. If you like, add chopped walnuts. They give a nice crunch. When it's time to serve, cut the fudge into small squares. This makes it easy to share. Arrange them on a colorful platter. A sprinkle of pumpkin pie spice on top adds a nice touch. You can also serve it with whipped cream for dipping. This makes the treat even more fun. One common mistake is not stirring the chocolate enough. This can cause it to burn. Another mistake is using cold pumpkin puree. Always let it sit out to reach room temperature. This helps it mix better. Lastly, don’t rush the cooling time. Let it chill fully to set right. {{image_2}} You can change the flavor of this fudge with ease. Adding spices can give it a fun twist. For example, try mixing in nutmeg or ginger for a warm kick. You can also swap the vanilla extract for almond extract. This will add a lovely nutty flavor. Want a stronger pumpkin taste? Add an extra half cup of pumpkin puree. Each change makes the fudge more unique! If you follow a vegan diet, you can still enjoy this treat. Use dairy-free white chocolate chips and a vegan sweetened condensed milk. This simple swap keeps the fudge creamy and delicious. For gluten-free options, check labels on your ingredients. Most white chocolate chips are gluten-free, but it’s good to double-check. You can have fun with toppings and mix-ins! Chopped nuts, like walnuts, add a nice crunch. If you like a sweeter treat, sprinkle some mini chocolate chips on top. You can also try adding marshmallows or dried fruit for a chewy texture. Drizzling caramel or chocolate on top makes it extra special. The options are endless, so get creative! To keep your pumpkin spice white chocolate fudge fresh, store it in an airtight container. Place a sheet of wax paper between layers of fudge to prevent sticking. This method keeps your fudge soft and tasty for days. Keep it in a cool place, away from sunlight and heat. If you want to save some fudge for later, freezing works great! Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag or container. You can freeze it for up to three months. When you are ready to enjoy it, let it thaw in the fridge overnight. Pumpkin spice white chocolate fudge can last about one week at room temperature. If you store it in the fridge, it can last two weeks. Always check for any signs of spoilage before eating. If it looks dry or hard, it may be time to toss it. For best taste, eat it fresh! Yes, you can swap dark chocolate for white chocolate. Dark chocolate gives a richer taste. It also changes the fudge’s color. Keep in mind that dark chocolate is less sweet. You may want to adjust the sugar or sweetened condensed milk to balance the flavors. You will know the fudge is set when it feels firm to the touch. After chilling for at least 2 hours, check the edges. They should pull away slightly from the pan. If the fudge is still soft in the center, give it more time in the fridge. Use a sharp knife for clean cuts. First, lift the fudge out of the pan using the parchment paper. Place it on a cutting board. Wipe the knife between cuts to keep the edges neat. For smaller squares, cut in half, then cut each half into equal pieces. In this blog post, we explored how to make fudge, from ingredients to storage. We covered the main ingredients, optional choices, and substitutions. You learned step-by-step how to prepare, melt, and set your fudge. We also shared tips to perfect the texture and avoid common mistakes. Lastly, we discussed variations for different flavors and dietary needs. Enjoy your fudge-making adventure, and don’t forget to share your delicious results!

Pumpkin Spice White Chocolate Fudge

Indulge in the ultimate fall treat with this Pumpkin Spice White Chocolate Fudge! This easy and creamy recipe combines white chocolate and pumpkin puree for a deliciously rich dessert that's perfect for any gathering. With just a few simple ingredients, you can whip up this sweet delight in no time. Click through for detailed instructions and tips to make your fudge shine this season!
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Ingredients
  

2 cups white chocolate chips

1 can (15 oz) pumpkin puree

1 cup sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

½ teaspoon ground cinnamon

¼ teaspoon salt

½ cup chopped walnuts (optional)

Instructions
 

Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

    In a medium saucepan, combine the sweetened condensed milk and white chocolate chips over low heat. Stir continuously until the chocolate has completely melted and the mixture is smooth.

      Once melted, remove the saucepan from heat and stir in the pumpkin puree, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Mix until fully combined and creamy.

        If you're using walnuts, fold them into the mixture until evenly distributed.

          Pour the fudge mixture into the prepared baking pan and spread it evenly with a spatula.

            Allow the fudge to cool to room temperature, then refrigerate for at least 2 hours or until fully set.

              Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut it into squares.

                Prep Time: 15 mins | Total Time: 2 hrs 15 mins | Servings: 16

                  - Presentation Tips: Arrange the fudge squares on a festive platter and sprinkle a light dusting of pumpkin pie spice on top for an extra touch. Serve with a side of whipped cream for dipping if desired.