Ingredients
Method
- Heat the chocolate chips and sweetened condensed milk in the microwave for 30 seconds and stir well. Then heat for another 30 seconds.
- Add the pumpkin puree, vanilla, and pumpkin pie spice. Stir together until combined.
- Line an 8x8 inch baking dish with parchment or wax paper.
- Pour the fudge mixture into the pan and then smooth it out evenly with the back of a spoon or an off-set spatula.
- Chill in the refrigerator for 4 hours or until set. Then cut into 1/2 inch squares.
Nutrition
Notes
- This recipe makes 32 pieces that are 1/2 inch in size. If you want larger pieces, there will be less servings.
- Do NOT use nonstick spray on the pan instead of parchment paper. It just won't work.
- Either salted caramel or regular caramel candy melts will work, just don't use actual caramel pieces.
- You can use a smaller or larger pan, but the thickness and serving sizes will vary. Smaller pans will take longer to set, while larger pans will take less time to set.
- Once the fudge is in the refrigerator and setting, don't move it or it will make the top of the fudge look wrinkled.
- This fudge can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
- If you freeze the fudge, allow to soften and come to room temperature before eating, otherwise it will be too hard.