Pumpkin Fudge

Today’s Pumpkin Fudge Recipe is sponsored by Challenge Dairy, thank you for supporting the brands that support Sugar Spun Run!  All thoughts and opinions are, as always, 100% my own.

An easy, creamy pumpkin fudge that can be made without a candy thermometer on the stovetop!  Spiced with fall spices and topped off with white chocolate, this is a decadent and seasonal candy.

I’m sharing today’s recipe for Pumpkin Fudge over on Challenge Dairy, make sure to click over there to grab the full post and recipe!

I have another sweet pumpkin infused recipe for you today, along with a quick video!

I’m excited to be back today sharing another recipe sponsored by Challenge Dairy.  For the full recipe and post for this pumpkin fudge, please click on the link above.

As some of you noticed on my Facebook Live last week, Challenge is my choice butter for making perfectly flaky, tender scones, and always yields the best possible baked goods.  It also works great in un-baked recipes, like this easy, no-thermometer-required Pumpkin Fudge. The addition of butter in this recipe makes the fudge extra creamy and gives it a smooth flavor that will remind you of pumpkin pie.

There are a lot of ingredients that I’ll buy generic, but when it comes to butter it’s Challenge Brand every time for me (plus I love their packaging, and their butter always comes with cute quotes on the wrappers!).  In case you can’t tell, I’m pretty excited to be working with them and sharing my recipes over on their community page, and I hope you’ll check this recipe out over there!!

Check out the video below for a quick how-to guide on how to make this sweet, seasonal pumpkin fudge, and be sure to head over to CHALLENGE DAIRY to read the full post and grab the recipe!!

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