PSL-lovers rejoice. I’ve taken the pumpkin spice latte we all love at this time of year and turned it into a fudge. You’re welcome.
This fudge recipe challenged me this month. It took me three tries to get the chocolate chip ratio right so that it would turn into fudge.
My first try ended up as a thick, yet delicious, sauce. My second try ended up as a thicker, sticky mess. Also delicious.
So my third time around, I cranked up the chocolate chips and I watched with excitement as it began to set properly. This was going to be my last try. It was bonkers how many chocolate chips I went through this month.
Not only did it work, but this is the creamiest fudge I’ve made yet.
Warning: It is insanely yummy and addictive.
- 1/2 tsp ground cloves
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1 tsp espresso powder
- 4 cups white chocolate chips (3 packages)
- 1 1/2 cups milk chocolate chips (1 package)
- 1/2 cup pumpkin puree
- 1 can (300 ml) sweetened condensed milk
- 1 tsp vanilla
- In a small bowl, combine ground cloves, cinnamon, nutmeg, ground ginger and espresso powder together. Mix well and set aside.
- In a microwave-safe bowl, add white chocolate chips, milk chocolate chips, pumpkin puree, spice mix (above) and sweetened condensed milk.
- Microwave on high for 2 minutes.
- Remove and mix ingredients together, then microwave in one minute increments until the mixture combines completely. Mix well to remove any lumps.
- Add the vanilla and mix well then place in a lined 9' X 13' baking dish (lined with wax paper) and place in fridge to set for at least 4 hours. I usually leave it overnight and it sets perfectly.
- Remove from dish and wax paper and cut into desired sizes.