My favorite types of fudge have always been the fuss-free variety. I hate having to break out the candy thermometer or worry about soft ball stage or worry over the texture. I prefer simple recipes that come out perfectly every time, worry-free, and that’s exactly the type of recipe that I have for you today.
It’s simple, made with white chocolate chips and condensed milk. The pumpkin and Challenge butter (and, of course, the pumpkin pie spice) are the most important ingredients for giving this fudge it’s amazing pumpkin pie flavor and its creamy texture. However, these creamy ingredients could easily make the fudge too soft, and we want firm fudge that can be sliced and easily picked up, but that is still smooth and creamy beneath your teeth. To achieve this, I’ve added just a tablespoon of cornstarch (cornflour in the UK) to the ingredients. This firms up the fudge just enough for a perfect fudgy texture that’s still sliceable. I do recommend sifting your cornstarch after you’ve measured it out -- this will keep any clumps from lingering in your fudge!
I added a drop of orange food coloring to my fudge because I wanted it to have a more vibrant orange color that would make me think of pumpkin pie. If you don’t like food coloring, you can certainly leave this out -- your fudge will just be lighter in color.
This pumpkin spice fudge will take several hours to set at room temperature, I usually allow it to sit overnight, but you can speed things up by placing it in the refrigerator. Once it’s firm, drizzle with some melted white chocolate and add a few decorative candies (I buy mine from my local cake shop), slice, and serve!
- 3 cups white chocolate chips
- ½ cup sweetened condensed milk
- 3 Tablespoons unsalted Challenge Butter, (plus additional butter for preparing baking pan)
- ¼ cup pumpkin puree
- 1 ½ teaspoon pumpkin pie spice
- 1 drop orange gel food coloring (optional)
- 1 Tablespoon cornstarch, sifted
- 1 teaspoon vanilla extract
- ½ cup white chocolate melting wafers
- decorative candies (optional)
Line an 8x8 square pan with aluminum foil.
Grease lightly with Challenge butter. Set aside.
In a medium-sized saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and 3 Tablespoons Challenge butter.
Stir frequently until chocolate chips and butter are mostly melted.
Add pumpkin puree and stir well until all ingredients are completely combined (chocolate and butter should be completely melted).
Stir in food coloring, if using.
Add cornstarch and stir. Reduce heat to low.
Stir in vanilla extract. Remove from heat and pour into prepared 8x8 pan.
Allow fudge to sit at room temperature for at least 4 hours (or you may expedite the process by placing fudge in the refrigerator for 2-3 hours or until firm).
Once fudge has set, prepare your white chocolate melting wafers according to instructions on package.
Drizzle white chocolate over fudge. Decorate with candies, if using.
Slice and serve, enjoy!