Description
This easy-to-make Pumpkin Fudge combines creamy pumpkin puree with rich melted chocolate and a hint of maple syrup for a delightful treat. Perfect for fall or any time you're craving a festive, no-bake dessert that sets firm in the fridge or freezer.
Ingredients
Ingredients
- 1 can pumpkin puree (about 15 oz)
- 1½ cups chocolate chips
- 2 tbsp maple syrup
Instructions
- Prepare the Pan: Line a loaf pan with parchment paper and set it aside to prevent sticking and to make removing the fudge easier.
- Add Pumpkin Puree to Blender: Empty the can of pumpkin puree into a blender, ensuring you scrape out all contents for maximum flavor.
- Melt Chocolate Chips: Gently melt the chocolate chips using either short intervals in the microwave or by stirring over a double boiler on the stovetop until smooth.
- Combine Chocolate and Pumpkin: Pour the melted chocolate into the blender with the pumpkin puree, preparing for mixing.
- Add Maple Syrup and Blend: Add the maple syrup to the blender, then blend the mixture thoroughly until the pumpkin and chocolate are fully incorporated and smooth.
- Pour and Spread Mixture: Transfer the blended pumpkin mixture into the prepared loaf pan. Spread it evenly and tap the pan on the counter a few times to level the surface.
- Chill until Set: Place the loaf pan in the refrigerator or freezer and let it chill for about 1 hour until the fudge is firm to the touch.
- Cut into Squares: Once set, remove the fudge from the pan using the parchment paper and cut it into 32 bite-sized squares for serving.
Notes
- Use good quality chocolate chips for the best flavor and smoother texture.
- You can use either the refrigerator or freezer to set the fudge; freezer will set faster.
- Store the fudge in an airtight container in the fridge for up to one week.
- For a dairy-free option, choose dairy-free or vegan chocolate chips.