Pumpkin Spice Pretzel Fudge
You won't believe how EASY this creamy fudge is to make (and how it's even easier to eat!) Made with two staple ingredients, customize it with your own mix-ins to your liking. Here, this simple fudge is dressed up with aromatic pumpkin pie spice and topped with salty pumpkin-spice coated pretzels.
Recipe type: Fudge
Serves: 24
  • 1 pkg (24 oz) Vanilla CandiQuik (you can also use our sister brand, Plymouth Pantry Almond Bark), broken into squares
  • 1 (14 oz) can sweetened condensed milk
  • 1-2 tsp pumpkin pie spice (depending on your tastes)
  • About 1 cup crushed pumpkin-spiced flavored pretzels (if you cannot find the pumpkin spice flavor, feel free to use chocolate or white chocolate-covered pretzels instead)
  1. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray and set aside.
  2. Meanwhile, place the CandiQuik chunks and the sweetened condensed milk into a medium saucepan. Heat over low heat, stirring occasionally, until the mixture is mostly smooth and melted. The key is to melt it SLOWLY so as not to burn any of that rich chocolate coating. If the mixture seems mostly smooth but with just a few chunks remaining, take the pan off the heat and stir it gently but quickly - the residual heat from stirring should melt those remaining chunks. Just don't overcook!
  3. Stir the pumpkin pie spice into the melted fudge mixture and pour the mixture into the prepared pan in an even layer. Immediately top with the crushed pretzels, pressing the pieces gently into the fudge layer to adhere.
  4. Let the fudge set at room temperature for about 20 minutes, then refrigerate for about an hour to help firm up. It's easier to cut once it's chilled and firm. Cut into squares and serve!
Recipe by Miss CANDIQUIK at http://blog.candiquik.com/pumpkin-spice-pretzel-fudge/