In Winter I like to ‘mull all the things’ but in Autumn I like to ‘pumpkin spice’ all the things!
Pumpkin spice is pretty much what British people would call mixed spice, although it’s a little heavier on nutmeg and cinnamon than the pre-mixes we have. You can make your own like I do or just use mixed spice for a similar taste.
This is a very simple recipe that will make you feel all warm and fuzzy when the weather starts to turn.
You Will Need
240 ml Condensed Milk
300g milk chocolate chips or chunks
90g white chocolate chips or chunks
1/2 tablespoon unsalted butter
1 teaspoon cornflour
1/2 teaspoon vanilla extract
Around 2 table spoons pumpkin spice plus extra for sprinkling
- Line a baking dish with greaseproof paper
- In a large saucepan, gentle heat the condensed milk along with the chocolate chips or chunks, stirring all the while
- Once all of the chocolate has melted, add the butter and vanilla extract. Keep stirring
- Remove from the heat and add the cornflour and beat well until incorporated
- Add pumpkin spice to taste – I use a couple of table spoons but I love the stuft
- Pour into baking dish, smooth to top and sprinkle with more pumpkin spice. Push this onto the fudge with your hands or the back of a spoon
- Allow to set completely before slicing into squares
Now I’m afraid I’ve no idea how long this fudge will keep as it only lasts 25 seconds in our house. So if you do manage to keep them it a little longer – let me know how it holds up.
Love Rachel ❤️