Pumpkin Cranberry Fudge is sweet and creamy with a subtle pumpkin spice taste and a beautiful tart cranberry swirl. You only need a few minutes to mix it and just a handful of ingredients from the pantry | imagelicious.com
2 3/4cupwhite chocolate chips(it's usually two packages of white chocolate, or 1 pound)
3/4cupcanned evaporated milk
1/2cupcanned pumpkin purée
1/4cupcanned whole-berry cranberry sauce
Prepare an 8x8-inch square baking form. Line it with foil for easy cleanup, then line it with parchment paper for easy removal. Alternatively, use just foil and spray with cooking oil.
Place white chocolate chips in a large heat-proof bowl. Set aside.
Place semi-sweet chocolate chips in a medium heat-proof bowl. Set aside.
In a medium pot, combine the evaporated milk, canned pumpkin purée, unsalted butter, brown sugar, and pumpkin spice.
Place the pot on the stove over medium heat and bring to boil, constantly whisking.
The pumpkin caramel will go from thin to thick very suddenly. Once the butter melts, it'll start coming to boil. The milk will foam and very rapidly climb up the sides of the pot. Make sure to keep whisking so that the milk doesn't over-boil.
Cook for 1-2 minutes from the moment the pumpkin caramel comes to boil and becomes very thick.
Immediately pour half the boiling mixture over the white chocolate chips and the other half over the dark chocolate chips. Important: There's no need to formally measure how much you are pouring over each chocolate but if you aren't sure, it's better that the dark chocolate has a bit more caramel than the white chocolate. If there's too much liquid in the white chocolate, then it won't set.
Working fast, so that the mixture doesn't have time to cool, mix the dark chocolate until it melts completely.
Then mix the white chocolate until it melts completely, add the chopped walnuts (if using) and mix well.
Evenly spread the dark chocolate fudge at the bottom of the prepared form.
Pour over the white chocolate fudge and spread evenly over the dark chocolate layer.
Using a small teaspoon, add small spoonfuls of cranberry sauce over the pumpkin fudge. Then take a chopstick or a toothpick and create beautiful swirls by dragging the cranberry sauce lightly through the fudge.
Place the fudge in the fridge to cool and set. About 1 hour.Alternatively, if you need to speed up the process, place in the freezer until it's set.
Cut into 32 pieces and enjoy.
Storage: Place the cut up fudge onto a tray and freeze. Once frozen, transfer the pieces into an airtight container and keep in the freezer for up to 3 months.The fudge will keep in the fridge for a week or maybe a bit more.
This Pumpkin Cranberry Fudge is very sweet and delicious. Feel free to cut up into 64 pieces for smaller serving size.