Pumpkin Spice Latte Fudge
Based on my social media feeds, it appears as though pumpkin spice lattes have a serious cult following. I’ve never been a coffee drinker, so there are really only two types of coffee drinks that I get excited about – mocha frappuccinos and over-sweetened iced coffees. Outside of those, I don’t do much coffee drinking at all, unless I have a cup in front of me for the sole purpose of dunking biscotti.
So while I don’t get excited to drink pumpkin spice lattes, last fall I became obsessed with baking with those same flavors, thanks to the uber popular pumpkin spice latte cupcakes. I’ve made a basic pumpkin fudge before, but wanted to revisit that combination of pumpkin, coffee and spices, and I was thrilled with how these turned out!
This fudge is one of the easiest and most foolproof that I’ve made to date. Stir most of the ingredients together, let it boil, then remove it from the heat and stir in the marshmallows and white chocolate to melt. I haven’t found another recipe that beats it in terms of simplicity.
If you spend the last days of summer pining for a pumpkin spice latte, this fudge is going to be right up your alley. It would make a great addition to a Halloween party or a Thanksgiving dessert table!
One year ago: Honey-Peanut Butter Cookies
Two years ago: Butternut Squash & Bacon Mac n’ Cheese
Four years ago: The Baked Brownie
Seven years ago: Hearty Beef Stew
All the amazing flavors of a pumpkin spice latte, in fudge form!
Line an 8-inch square baking dish with foil and spray with non-stick cooking spray.
In a medium saucepan, stir together the sugar, evaporated milk, pumpkin, butter, espresso powder, salt, cinnamon, ginger, allspice and nutmeg. Place over medium heat and bring to a boil, then boil for 12 minutes, stirring often.
Remove from the heat and stir in the white chocolate chips and marshmallows until melted, then stir in the vanilla.
Pour into the prepared pan and place in the refrigerator until set, about 30 minutes. Cut into squares and store at room temperature or in the refrigerator in an airtight container for up to 2 weeks.
Note: You can substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, allspice and nutmeg. Nutritional values are based on one piece of fudge
Saturated fat: 1g
Vitamin A: 315%
Vitamin C: 0.2%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!