This pumpkin spice fudge is soft, smooth, and made with real pumpkin. Not only is this recipe beyond easy to make (just 7 ingredients!), but it also makes for an amazing holiday dessert.
Line an 8×8-inch baking pan with foil and then non-stick spray. Set aside.
In a large microwaveable-safe bowl, combine the white chocolate and sweetened condensed milk. Heat in the microwave in 20 second intervals, mixing thoroughly each time, until smooth and completely melted. I had to do this four times total.
Once the white chocolate is melted, mix in the pumpkin puree, pumpkin spice, cinnamon, vanilla extract, and salt.
Pour the fudge into the prepared pan and chill in the refrigerator for at least 4 hours (for best results, let it chill overnight). Then cut the fudge into squares (I cut mine into 36 1-inch pieces).
Keep any leftover pieces of fudge in an airtight container in the refrigerator for up to 3 weeks.
Notes:
Baking Pan: Line an 8×8-inch baking pan with aluminum foil and then non-stick spray. I found that using both makes removing the fudge so much easier. (Or, if you have it, just use non-stick foil.)White Chocolate: Be sure to use a high quality white chocolate brand for this recipe. I personally used Nestle's and found that it worked better than the generic brands and even Ghirardelli.Pumpkin Puree: Make sure to use pumpkin puree and NOT pumpkin pie filling. They are not the same thing. Also, do not add more than 2 tablespoons of pumpkin puree or the fudge will not set up properly.Melting Chocolate: For me, I found it best to melt the chocolate chips with the sweetened condensed milk in the microwave. You'll do this in 20 second intervals to prevent burning, mixing thoroughly each time, until smooth and completely melted. I had to do this four times total.Cutting Fudge: To get 1-inch squares, use a ruler and a pastry cutter. You can also use a sharp knife.