'Tis the Season for this pumpkin spice fudge. I have to say this makes my mouth water just thinking about how creamy, with a hint of spice this fudge is. You can't eat just one. This is not your every day chocolate, vanilla, peanut butter fudge. Try something new.
The picture can do this justice. You need to taste it to appreciate it!
Pumpkin Spice Fudge
You need a thermometer to make this fudge. If you don't cook this to the correct temperature, your fudge will not set properly.
1 3/4 cups sugar
3/4 cups canned pumpkin
2/3 cup condensed milk
1/2 cup maple syrup
2 T. unsalted butter
1 teaspoon salt
1 teaspoon pumpkin pie spice
4 oz. cream cheese
1 - 12 oz package white chocolate chips
Line a 11x7 glass baking dish with foil. This will help you pull it out of the pan when the fudge is firm so you can cut small squares.
Combine sugar, pumpkin, milk and syrup in a large saucepan over medium heat. (I find a larger bottom pan keeps the boiling mixture from bubbling out of the pan). Cook for 30 minutes or until the mixture reaches 237°. Stir frequently. The mixture will boil and splatter so you have to keep mixing. Dont let the mixture splatter on your hands or it will burn.
Once your mixture reaches 237, remove from heat and stir in the butter, salt, spice cream cheese and white chocolate chips. Stir until melted. The mixture will be very thick.
Pour mixture into prepared dish and spread evenly. Cool completely at room temperature for 1 1/2 to 2 hours. Pull foil out of the pan and cut fudge into small squares.
Enjoy the creaminess of this fudge!