3cups(510g)premium white chocolate chipsI recommend using Ghirardelli, I do not always get consistent results using other brands.
½cup(120ml)sweetened condensed milk(please note that this is condensed and NOT evaporated milk and that you are to use only ½ cup and NOT the whole can).
½ cup(85g)white chocolate melting wafersoptional, for drizzling (may use additional white chocolate chips instead, but the melting wafers will set faster).
Instructions
Line an 8x8 baking dish with parchment paper and set aside.
In a medium-sized saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and butter.
3 cups premium white chocolate chips, ½ cup sweetened condensed milk, 3 Tablespoons unsalted butter
Stir frequently until chocolate chips and butter are mostly melted.
Add pumpkin puree and pumpkin spice and stir well until all ingredients are completely combined (the chocolate and butter should be completely melted at this point). Reduce heat to low.
¼ cup pumpkin puree, 1 ½ teaspoons pumpkin pie spice
Stir in food coloring, if using, and vanilla extract.
1 drop orange gel food coloring, 1 teaspoon vanilla extract
Stir in cornstarch.
1 Tablespoon cornstarch
Remove fudge from heat and spread into prepared pan.
Transfer fudge to the refrigerator and chill until firm (preferably overnight).
Once fudge has set, melt melting wafers according to package instructions and drizzle over fudge, if desired.