Ingredients:

  • 12 oz white chocolate chips
  • 1/2 cup sweetened condensed milk
  • 1/3 cup marshmallow fluff
  • 1/4 cup canned pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Note: This lets you lift the whole block out at once.
  2. Combine 12 oz white chocolate chips and 1/2 cup sweetened condensed milk in a microwave safe glass bowl.
  3. Heat in 30 second intervals, stirring in between, until the mixture is glossy and smooth. Note: Stirring prevents the chocolate from scorching.
  4. Stir in 1/3 cup marshmallow fluff until fully incorporated.
  5. Gently fold in 1/4 cup canned pumpkin puree, 1 tsp pumpkin pie spice, and 1/4 tsp salt.
  6. Mix until the color is a uniform orange and no white streaks remain.
  7. Pour the mixture into the prepared pan and smooth the top with a spatula.
  8. Refrigerate for at least 2 hours until firm to the touch.
  9. Lift the fudge out using the parchment paper and slice into 36 small squares.