Description
This creamy pumpkin spice latte fudge combines pumpkin purée, espresso powder, white chocolate, and warm pumpkin pie spices for a rich, coffee-inspired fall treat. An easy homemade fudge recipe for pumpkin spice lovers, holiday dessert trays, and cozy autumn snacking.
Ingredients
Units
Scale
- 12 tbsp of butter
- 1/4 cup pumpkin purée
- 2 cups granulated sugar
- 1 cup brown sugar
- 3/4 cup condensed milk
- 1/2 tsp salt
- 1/2 tsp pumpkin spice
- 1 1/2 cups white chocolate chips
- 1 tsp vanilla extract
- 6 oz jar marshmallow cream
Instructions
- Line a 9×9 inch pan with parchment paper and grease with cooking spray or butter. Set it to the side.
- In a pot over medium heat, add butter, pumpkin, sugars, condensed milk, salt, espresso powder, and pumpkin spice. Stir the mixture until it starts to bubble. Let the mixture boil until it reaches a temperature of 234°F. Use a digital/candy thermometer to track the temperature of the candy. Make sure that the digital thermometer is submerged in the mixture, but make sure it isn’t touching the bottom of the pan so that it gets an accurate reading.
- Remove the pot from the heat and immediately stir in white chocolate chips, marshmallow cream, and vanilla. Once the mixture is evenly blended and smooth. Pour the fudge into the pan and spread into an even layer.
- Let the fudge set for at least 4 hours or overnight. Once it has set, lift the block of fudge out of the pan and slice into small squares. Store in an airtight container in the fridge for up to 2-3 weeks.
- Setting Time: 4 hours
- Cook Time: 15 minutes