↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living


You are here: Home / Recipes and Cooking Tips / Pumpkin Chai Fudge

Pumpkin Chai Fudge

by 6 Comments

This post may contain affiliate links. Read our disclosure policy here.

This pumpkin chai fudge recipe includes real chai tea!

This pumpkin chai fudge recipe is made with real chai tea.

 

Pumpkin Fudge is very popular in our house. The last time I was making it, I decided to combine the flavors of my Chai Tea Fudge with my Pumpkin fudge. I tweaked both recipes a little and came up with a new family favorite. I steeped Chai Tea in the evaporated milk and then add extra spices to create a uniquely flavorful fudge recipe.

Traditional Chai spices include 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 Recipe

Pumpkin Chai Fudge
 
Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 24
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
  1. 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.
  2. In a large pot, combine butter, evaporated milk, sugar, pumpkin and spices.
  3. 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.
  4. Stir in white chips until they are completely melted.
  5. Stir in marshmallow cream until it is completely mixed in.
  6. Pour into a greased pan and cool in the refrigerator for 2 hours or until firm.

Pumpkin Chai Fudge Recipe

More Fudge Recipes:

Peanut Butter Fudge

Homemade Turtle Fudge 

Cookies and Cream Fudge

Easy Homemade Fudge

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

    • Alea Milham says

      I have never had that problem. Are you sure it reached 234 degrees when you were boiling it? That is the only thing I can think that would keep it from setting.

      Reply

  2. Kristin says

    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.

    Reply

Leave a Reply

Your email address will not be published.

Rate this recipe:  

Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.