Description
A rich and creamy no-bake pumpkin fudge topped with festive candy corn. Perfectly balanced with warm autumn spices and a velvety texture.
Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter
- 1 cup white chocolate chips
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup candy corn
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- Combine sweetened condensed milk, butter, and white chocolate chips in a saucepan over low heat.
- Stir constantly until the chocolate is completely melted and the mixture is smooth.
- Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract.
- Continue cooking on low for 3-5 minutes until the mixture thickens slightly.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Immediately press candy corn pieces into the top of the fudge.
- Refrigerate for at least 3 hours or until firm.
- Lift the fudge out of the pan and cut into 1-inch squares using a sharp knife.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American