Pumpkin Spice Fudge
Servings: 16 pieces
Calories: 105kcal
Equipment
- 1 Saucepan
- 1 Glass mixing bowl large
- 1 Spatulas
- Knife large
Ingredients
- water to fill ½ or cooking pot
- 3 cups Pumpkin Spice Baking Chips 15 oz
- 6 oz sweetened condensed milk ½ can
- ¼ cup unsalted butter room temperature
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
Toppings
- 1 cup Pecans chopped to medium size
Packaging
Instructions
Fudge
- Measure and prepare all ingredients.
- Fill a pot ⅓ way with water.
- Bring to simmer, reduce heat to low.
- Place a large bowl on top of the pot, making sure that the bottom of the pot doesn't touch the water.
- Add to the bowl: condensed milk, butter, pumpkin baking chips, pumpkin puree, vanilla extract, pumpkin pie spice.
- Mix regularly with a silicone spatula while melting.
- Fudge mixture is ready when everything is melted and has reached a smooth consistency.
- Line a baking pan with parchment paper.
- Pour in the fudge mixture.
- Add pecans and push them in gently with a spatula. Refrigerate for 2 hours or preferably overnight.
- Remove from the fridge.
- Peel parchment paper from the fudge.
- Score fudge with a pasta 5 wheel.
- Cut out the edges with a large knife, wiping the knife with a wet towel after each cut.
- Now, cut into smaller squares using scored lines on fudge. Wipe the knife with a wet towel after each cut.
Packaging for gifting
- Prepare white paper cupcake liners.
- Place each fudge piece in an individual cupcake cup.
- Get a ready paper box for gifting.
- Start placing fudge pieces in cupcake liners into the gift box.
- Perfect for gifting!
Nutrition
Calories: 105kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 14mg | Potassium: 76mg | Fiber: 1g | Sugar: 6g | Vitamin A: 717IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 0.3mg