Pumpkin Pecan Spiced Fudge

Products Used
0
51
46
By Chef Eddy Van Damme
Prep Time:
15m
Yield:
12-18 candies
Plan for:

Refrigerate overnight

Sometimes fudge can be tricky to get right. That's why Chef Eddy's Pumpkin Pecan Spiced Fudge is going to be your new favorite recipe. Forget the long boiling and the fear that the fudge that won't set. This straightforward recipe has a great smooth consistency and it’s full of delicious Fall flavors.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Products Used

Ingredients

  • 1/2 cup pumpkin (not pumpkin pie filling)
  • 2 tablespoons Imperial Sugar Confectioners Powdered Sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • Pinch cloves
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 bags (12 oz each) white chocolate chips
  • 2/3 cup pecan pieces

      Directions

      1. Line a 8 x 8-inch baking pan with plastic food film. (Rubbing a little oil onto pan first will help the film to adhere.)
      2. In a bowl large enough to hold all ingredients, add everything except chocolate chips and pecan pieces. Stir well to combine. Add chocolate chips.
      3. Place bowl over a large saucepan filled with 1-inch of water. Ensure that water is not touching bottom of chocolate filled bowl.
      4. Lightly simmer water and constantly stir chocolate chips until about 3/4 of chocolate has melted.
      5. Remove from heat and stir until all chocolate is dissolved. If any stubborn chocolate chips refuse to melt place the bowl for about 5-10 seconds in microwave. Stir in pecan pieces.
      6. Pour into plastic lined pan and place in refrigerator for several hours or overnight.
      7. Cut into desired size. 
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