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Pumpkin Spice Pepita Fudge

  • 120 min
  • Easy
  • 48
  • Granulated sugar -- 1 1/2 cups
  • Evaporated milk -- 1/2 cup
  • Coffee mate® Pumpkin Spice Liquid Creamer -- 6 pumps or 6 single serve tubs
  • Unsalted butter -- 2 Tbsp.
  • Salt -- to taste
  • Mini marshmallows -- 2 cups
  • White chocolate pieces -- 1 1/2 cups
  • Pepitas, toasted, salted -- 1/2 cup
Preparation
1
Line cake pan with parchment paper. Set aside.
2
In a heavy bottom saucepan over medium heat, combine sugar, evaporated milk, pumpkin spice coffee creamer, butter, and salt. Bring mixture to a boil, stirring continuously. Continue to boil and stir for 5 minutes.
3
Remove saucepan from heat. Stir in marshmallows, white chocolate morsels, and pepitas. Continue stirring until marshmallows and chocolate morsels are melted.
4
Pour mixture into parchment-lined cake pan.
5
Place in fridge for up to 2 hours or until firm.
6
Lift parchment paper from cake pan, and cut fudge into 1” square pieces.
Components