Ingredients
The following ingredients have 4 Servings
- 24 oz white chocolate chips ((2 bags))
- 14 oz sweetened condensed milk ((1 can))
- 1 1/2 tsp pumpkin spice seasoning
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/3 cup caramel sauce ((more or less to preference))
- sea salt ((or kosher salt))
- marzipan pumpkins
Instruction
- 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.