Pumpkin Fudge is very popular in our house. The last time I was making it I decided to tweak the recipe a bit and add chai spices. I steeped Bigelow Spiced Chai Tea
Traditional Chai spices includes cardamon which can be expensive. But a little cardamon goes a long way. When it goes on sale, you will want to pick up a bottle and use it to add a distinct flavor to your desserts. However, if you don’t have cardamon in your pantry right now, you can leave it out. You will still have a totally awesome pumpkin fudge without it.
Pumpkin Chai Fudge
Author: Alea
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 3 pounds
A delicious pumpkin fudge with chai spices.
Ingredients
- ⅔ cup evaporated milk
- 2 Chai tea bags
- ¾ cup butter
- 3 cups sugar
- ¾ cups pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon cardamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 2 cups white chocolate chips
- 1 – 7 oz. jar of marshmallow cream
Directions
- Heat evaporated milk, but don’t let it boil. Add tea bags and let them steep for 5 minutes. Squeeze liquid out of tea bags. Add additional evaporated milk to make it reach ⅔ cup.
- In a large pot, combine butter, evaporated milk, sugar, pumpkin and spices.
- Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature). Remove from heat.
- Stir in white chips until they are completely melted.
- Stir in marshmallow cream until it is completely mixed in.
- Pour into a greased pan and cool in the refrigerator for 2 hours or until firm.
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I do like fudge recipes made with marshmallow cream. The finished fudge has an excellent texture. Looking forward to trying this one.
Delicious beautiful fudge nobody can say no to this.
My co-workers all said they like pumpkin…..
Just made a pan of this to give as Christmas gifts…all I can say is this fudge is DELICIOUS!! Thank you for sharing the recipe.