Pumpkin Fudge recipe condensed milk

I am a huge believe in easy fudge. You know the kind: chocolate chips + sweetened condensed milk = fudge. I think I’ve only actually cooked fudge once. I liked that recipe, but come on. Easy fudge is just so…easy to remember. I don’t have to think when I use the SCM recipe – I just have to add my different flavorings and poof, fudge.

Since we’re almost past Halloween (um, I’m sorry, where the heck did October go?), everyone is going to start thinking about Christmas. In fact, I was at the salon earlier this week and my gal told me: “only 7 weeks until Christmas!” and I almost fainted.

Seven. Weeks. Until. Christmas. !

I came home and bought my first few Christmas gifts on Jane.com and then started thinking about what handmade gifts I was going to make. Fudge is always on that list. Always.

So, I present, my first fudge of the holiday season: Peanut Butter Pumpkin Fudge. The perfect marriage of three of my favorite things: pumpkin season, Christmas, and peanut butter.

Don’t knock it until you try it, my friends.

A few weeks ago my friend Ashton at Something Swanky made Peanut Butter Fudge. In her post she talks about getting rid of the sweetened condensed milk and using all peanut butter instead and I was all what the what now?

But it totally made sense. I’ve substituted frosting and pie filling for SCM in fudge. And I’ve substituted dark corn syrup + evaporated milk for the SCM in my Pecan Pie Fudge. Why not peanut butter? And, it follows…why not pumpkin and peanut butter?

{Well, it follows in my mind. Just tag along, mmkay?}

Guess what? It worked. Fabulously, if I do say so myself. This no-fail easy fudge has 5 ingredients and comes together in just minutes and produces a rich, thick, perfectly peanut buttery and pumpkin spicy fudge. I really love the combination of flavors in this fudge, but even when I took my first bite I just sighed a little, because it was so much better than I expected.

I may not eat beets, or fish, but gosh darn it I’ll eat peanut butter with pumpkin.

And so should you!

Peanut Butter Pumpkin Fudge

This peanut butter pumpkin fudge has only 5 ingredients and comes together in minutes! Peanut butter and pumpkin belong together, especially in fudge.

Ingredients:

• 4 cups white chocolate chips
• 1/2 cup creamy peanut butter (I use Skippy Naturals)
• 2/3 cup pumpkin puree (not pumpkin pie mix; I use Libby’s brand)
• 2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract

Directions:

1. Line an 8x8” pan with foil and spray with cooking spray. Gather all your ingredients; making fudge is fast work.
2. Place white chocolate chips and peanut butter in a large microwave safe bowl. Heat on 50% power for 1 minute. Stir, then continue heating on 50% power in 30 second increments, stirring between each, until melted and smooth. (Alternately, you can do this in a medium saucepan over medium-low heat on the stovetop. Just be sure to stir continuously.)
3. Once chocolate and peanut butter are melted together and smooth (remove from heat if doing on the stovetop), immediately stir in the pumpkin puree, spice, and vanilla. Pour into prepared pan and let cool to room temperature on the counter. Chill until set, then cut into squares.
4. Note: the fudge gets soft on the counter. Store in the refrigerator until serving.

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Sweets from friends:
Peanut Butter Butterscotch Fudge by Something Swanky