Salted Caramel Pumpkin Spice Fudge
Marshmallow free, this white chocolate fudge is flavored with pumpkin spice and salted caramel sauce swirled on top. A seasonal treat for fall, Halloween, and Thanksgiving.
Prep Time10 mins
Total Time12 mins
Servings: 36 pieces (1.25" square)
Line a 9x9 baking dish with tin foil. Flatten out the bottom and sides.
In a medium or large microwaveable bowl, combine the sweetened condensed milk and white chocolate. Microwave on 30 second intervals, stirring thoroughly in between, until the chocolate is completely melted.
Add the pumpkin spice, vanilla extract, and salt. Stir to combine.
Pour the white chocolate mixture into the baking dish, pushing it into all the corners.
Pour the caramel sauce over the white chocolate. Use a spatula or knife to gently swirl the caramel into the white chocolate. (If you dig too deep with the knife, it will create pockets of caramel inside that will leak later - your choice). Sprinkle with kosher or sea salt.
Refrigerate the fudge for at least two hours, or leave out to solidify (typically at least 4 hours).
When ready to serve, cut the fudge into a 6x6 grid for larger pieces or to your desired size. If the fudge is too hard, let it sit at room temperature for a few minutes first.
Decorate with marzipan pumpkins.
If your caramel is like liquid at room temperature, it will be the same in the fudge. If solid at room temperature, it will be solid in the fudge. Choose according to what you prefer.
If you cut this fudge into a 6x6 pattern, you will get good sized pieces (approximately 1.25-1.5" square). Make it stretch further by cutting each row smaller.
Grab instructions here on how to make these marzipan pumpkins to decorate your fudge with!