A perfect accompaniment to a strong cup of coffee to create a little PSL moment. An easy fudge recipe, no thermometer required!
Easy Pumpkin Spice Fudge
(pumpkin, spices + spiced honey)
Makes 16 (2-inch) squares
What you need:
16 ounces white chocolate, chopped
1 cup sweetened condensed milk
2 tablespoons Savannah Bee Company Pumpkin Spice Whipped Honey
1 tablespoon unsalted butter, room temperature
¼ cup of canned pumpkin
¼ teaspoon salt
1 teaspoon pumpkin spice
What to do:
1. Wash Up
2. In an 8” x 8” square pan, layer two pieces of plastic wrap (like a plus sign) over one another and up the sides or the pay. Spray with cooking spray. Set aside.
3. Mix fudge: In a medium saucepan, combine white chocolate, condensed milk, and Savannah Bee Pumpkin Spice Whipped Honey and melt over low heat. Stir until all the white chocolate is melted. Remove from heat and stir in the butter, pumpkin, salt and pumpkin spice.
4. Finish fudge: Pour mixture out into the prepared pan and smooth the top with an offset spatula. Allow to cool for 30 minutes and then refrigerate 4 hours or overnight.
To Serve: Remove from pan and cut into 2”x 2” or 1"x1"squares. Store in an airtight container. Can keep refrigerated for 1 week.
Pro Tip: Warm your knife in a pitcher of hot water for clean, sharp-edged cuts.
Table Talk: Any guesses for how much the heaviest pumpkin in the world weighed?
Hint: its more than a 1970 VW beetle
Side table talk: what’s a VW beetle?