Pumpkin Irish Cream Fudge
It’s a white chocolate fudge with pumpkin and Irish cream … oh and some salty, crunchy pepitas thrown in, for good measure. Sweet, salty, creamy, with those lovely pumpkin spices singing to you every step of the way. Seriously, what’s not to love?
This fudge is oh so perfect for Thanksgiving. I made it for Wine & Design event that we have twice a year and everyone who tasted it loved it and I’ve heard that one friend polished off her complete supply in one day (and it was a hefty supply).
I do honestly want to post something healthy for Thanksgiving, but I have ALL these dessert recipes I just have to share with you and while I have been cooking healthy recipes too, the healthy recipes are not Thanksgiving recipes and I feel the need to share the Turkey Day ones first. We’ll get back to being healthy AFTER Thanksgiving, ok?
Like all of my fudge recipes, this fudge is super simple. You make it in the microwave–just melt everything together, stir, chill and cut. No, you don’t have to tell your friends and family how little you “slaved” over the fudge. Go ahead and let them think it was some divine creation that you spent hours in the kitchen to make.
- 1/2 cup pumpkin puree
- 1 14-oz. can sweetened condensed milk
- 30 - 36 oz. white chocolate or almond bark, cut into small chunks
- 2 teaspoons vanilla
- 2 Tablespoons Irish Cream liqueur (such as Bailey's or Brendan's)
- 1 teaspoon pumpkin pie spice
- a pinch of salt
- 1 - 2 cups roasted, salted pepitas (pumpkin seeds) + extra for the top
- Cover the bottom of a 9x9x2 inch pan with waxed paper, letting the paper come up the sides.
- In a microwave-safe medium mixing bowl, stir together the pumpkin, sweetened condensed milk, white chocolate, vanilla, Irish cream, pumpkin pie spice and salt. Stir together, then microwave on high for 90 seconds (1 1/2 minutes).
- Stir and stir and stir and keep stirring for a few minutes to melt the little white chocolate chunks in the bowl. If the chunks will not melt by stirring, microwave another 30 seconds and stir some more. Repeat if needed.
- Once the white chocolate is nicely melted into the rest of the mixture and all things are nicely mixed, stir in the pumpkin seeds.Pour the fudge into the prepared pan, then press more pepitas on top. Put the fudge in the freezer for at least an hour to cool and harden.
- Pull the cooled fudge out of the pan by grabbing on the waxed paper and pulling up. Cut with a knife that has been warmed under hot water.
I recommend using 36 oz. of white chocolate. I used 30 oz. in my batch and, while the fudge tasted delightful, it was so soft that even after freezing overnight, it was difficult to cut. Nobody that tasted it seemed to mind, but do yourself a favor and add more white chocolate. You'll get more fudge out of the deal too.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Tuesday’s Table.