Ingredients:

  • 3 cups white chocolate chips
  • 0.75 cup sweetened condensed milk
  • 0.33 cup pumpkin puree
  • 2 tablespoons softened butter
  • 1.5 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon sea salt

Instructions:

  1. Prep the sling. Line an 8x8 inch square baking pan with parchment paper, leaving an inch of overhang on the sides. Note: This prevents sticking and allows for easy removal.
  2. Combine the base. In a glass microwave safe bowl, combine 3 cups white chocolate chips, 0.75 cup sweetened condensed milk, and 2 tablespoons softened butter.
  3. Heat in bursts. Microwave the mixture in 30 second intervals. Stop when the chocolate looks soft and 80% melted.
  4. Stir vigorously. Use a spatula to stir until the residual heat melts the remaining chips into a smooth, glossy base. Note: Overheating chocolate makes it grainy, so let the bowl's heat do the work.
  5. Add the harvest. Fold in 0.33 cup pumpkin puree, 1.5 teaspoons pumpkin pie spice, 1 teaspoon vanilla, and 0.25 teaspoon sea salt.
  6. Emulsify the mix. Stir until the color is a uniform, pale orange and no streaks remain.
  7. Transfer to pan. Pour the mixture into your prepared pan and smooth the top with your spatula.
  8. The big wait. Refrigerate for at least 3 hours until the center feels completely firm to the touch.
  9. Lift and slice. Use the parchment sling to lift the fudge out and cut into 24 even squares.