Pumpkin Spice Fudge | Recipe

Pumpkin spice fudge

I was in two minds whether to post this recipe or not after two pretty unsuccessful attempts at this recipe. The first attempt I used Monin pumpkin spice syrup for the flavouring, and while it tasted great, the fudge was too runny and didn’t set. This was my second attempt and it’s turned out OK, but I’ve been let down a little by the flavouring. I used this one from Amazon and it’s not great, so if you’re going to make this I would recommend finding an alternative (I’ve linked a couple in the list of ingredients below).

Ingredients
  • 500g white chocolate
  • 1 tin of condensed milk
  • Pumpkin flavouring (this is the one I used but I wouldn’t recommend it. Alternatives here and here)
  • Orange gel food colouring (I used this one)
  • 1 tablespoon butter
  • Pecans
  • Monin pumpkin spice syrup (optional)

Recipe

Bare in mind that this is ‘easy fudge’ and not traditional fudge, but it’s so quick and easy to make and tastes great!

I make my fudge in the slow cooker, that’s just my preference but you can do it in the microwave if you prefer – simply heat in the microwave until all the ingredients are melted and then pop the mixture in to a foil lined dish.

  • Turn your slower cooker on to the low setting.
  • Put the condensed milk, butter and chocolate (broken in to pieces) into your slow cooker.
  • Stir the fudge every 15 minutes for an hour, with the lid off.
  • Half way through I added the flavouring. Start with approximately 10 drops, taste and add more until you get your desired flavour. I also added two tablespoons of the Monin syrup at this point, just to intensify the flavour but this is completely optional. If you do use the syrup don’t use more than two tablespoons as your fudge will be too runny and won’t set.
  • At the end of the hour add your food colouring. It’s up to you how much you use, start with a little and add more depending on the colour intensity you want.
  • Line a tin or dish with foil and then pour your fudge mixture in.
  • Sprinkle over some chopped pecans.
  • Pop in the fridge until set (I leave mine over night) and then chop into pieces.

If you do try out this recipe and opt for a different flavouring please do let me know which one you tried and how it was. I would love to make this again but with a different (better!) pumpkin flavouring.

Check out my other fudge recipes – 

Unicorn fudge

Valentine’s fudge

Easter fudge

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Thanks for reading.


 

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