Happy Pumpkin Spice Latte Season!

Or Fall to you and I, assuming you aren’t a die-hard PSL fan like the rest of them.

While I love pumpkin, I prefer consuming it by eating it to truly let that pure, unadulterated pumpkin flavor shine. While it’s great with chocolate or caramel, marshmallow or peanut butter, I simply like it straight-up with minimal add-ins so I can get the full pumpkin experience.

And yes, there is such thing as a ‘pumpkin experience.’

Today’s recipe came to me while shopping at the grocery store. If you aren’t a food blogger, it may be hard to understand, but sometimes I’ll stand in the candy or baking aisles for what feels like forever, scanning over the familiar products in hopes that inspiration randomly strikes me. Or I’ll peruse around with my cart hoping to find a brand new product I can use, like wacky-flavored Oreos or fun candies.

And while I was on one of my shopping-cart adventures, I stumbled across some pumpkin-spice flavored pretzels. They were coated in a pumpkin-spice flavored white chocolate (they probably used CandiQuik!) and they smelled divine. I knew I had to get them .. and that’s when it hit me: pretzel fudge!

I love making fudge, especially during the holidays and this fudge topped with pretzels would be a nice touch without overwhelming the smooth, rich texture of the fudge. Pretzels add a great salty and crunchy element to something that’s inherently sweet and smooth, so I knew this was a match made in fudgy heaven!

(And yes, there is such a thing as fudgy heaven!)

You won’t believe how easy it is to make fudge using CandiQuik! Simply break apart CandiQuik and stir it low & slow with some sweetened condensed milk on the stovetop. In a couple minutes, you’ll have rich, creamy fudge that just needs a little time to set. Then voila: magical 2 ingredient fudge. Then you can get wild with your choice of add-ins if you’d like, as I did here with my pumpkin theme. Candy bars, sprinkles, even candy corn would be fun!!

So get in that candy aisle and let inspiration strike you! But first, have some fudge in case you’re there for awhile!

Pumpkin Spice Pretzel Fudge

 

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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.

Author: Miss CandiQuik

Recipe type: Fudge

Serves: 24

Ingredients

• 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)

Instructions

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!

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