I’ve been tempted by the Pumpkin Spice Baking Chips at the grocery store one time too many…I finally gave in and bought two bags. Because, you know, if I bought one and loved it, they might be sold out and then I’d really be sorry!
When I got home, I looked at the bag for recipe ideas, and there were a couple of cookie ones on there. But I despise making cookies. It’s a quirk. I do love making candy, though, so I decided to try to come up with a pumpkin fudge recipe. This one is simple, simple, simple! Not to mention oh-so-yummy, of course!
Now, there is nothing natural or organic about those pumpkin spice baking chips, so don’t try to make me feel guilty about the ingredients. Just enjoy the fudge! I based it on a recipe we used to make in our dorm rooms with chocolate chips way, way, way back in the day.
Five-Minute Salted Pumpkin Fudge
- 2 (12 ounce) packages Pumpkin Spice Baking Chips
- 1 can (12 ounce, I think) sweetened condensed milk (not evaporated milk!)
- 1/2 cup roasted and salted pumpkin seeds (pepitas)
- 1 tsp flaked sea salt
1. Combine the baking chips and sweetened condensed milk in a glass bowl. Microwave for a minute, stir, then microwave for another minute. Stir until chips are all melted and mixture is smooth.
2. Stir in pumpkin seeds and pour into an 8×8 pan lined with parchment paper. Let sit for about five minutes, then sprinkle with flaked sea salt. I didn’t wait, and my salt sank into the fudge. It still tastes the same, it’s just not as pretty as it could have been!
3. Refrigerate for at least an hour, until completely firm. Cut into 1” squares with a sharp knife, so the pumpkin seeds cut cleanly.
Makes 64 pieces of deliciousness
Everyone in the family loved this, even my anti-squash-in-any-form hubby!