If I could open any little shop it would be a candy store or a tamale factory. Every Christmas season I go crazy making tamales or candy-and sometimes both. Either gifting or selling it.
My husband’s old bosses requested almond toffee every year. It was their absolute favorite. They loved it so much they would even order extra. They gave me the idea to start selling my candies. I’d make toffee, truffles, rum balls and fudge.
My personal favorite is fudge. I love getting creative with the various flavors and mix-ins. Just a couple weeks ago at Knott’s Berry Farm I saw so many fudge flavors my wheels were turning and anticipating Christmas candy making.
For this week’s Choctoberfest I decided to make a dark chocolate fudge and spice it up with pumpkin spice for fall-it is October anyway! And Imperial Sugar was the perfect companion to top it off! Instead of presenting my kids with a tray of cookies, I showed off a tray of chocolates. Oh yea, they loved me!!
This particular fudge recipe can be prepared in 5 minutes amd flash frozen for eating within 20. I made mine in the morning and popped it in the fridge for easy slicing after work.
Get ready for some simple ingredients. I spy with my little eye, some Imperial Sugar.
The simplicity of dumping, pouring and heating.
This is probably one of the easiest fudge recipes you will ever make.
The extra fine texture of Imperial Sugar makes it perfect for sprinkling.
I love the technique of foil lining; makes candy cutting a breeze. This even works with brownies!
Dark Chocolate Pumpkin Spice Fudge
Prep Time: 1 hour, 2 minutes
Cook Time: 3 minutes
Total Time: 1 hour, 5 minutes
Number of servings: 42
Per Serving 80 calories
Fat 3 g
Carbs 13 g
Protein 1 g
- 2 cups dark chocolate chips
- 1 cup cinnamon chips
- 1 14 oz can sweetened condensed milk
- 1 Tb pumpkin pie spice
- 1 Tb vanilla bean paste
- 1 Tb Imperial sugar
- 1/2 tsp colored sugar
- 1/2 Tb butter
- Line a 8×8 inch pan with aluminum foil and grease with butter.
- In a large microwaveable bowl, add the sweetened condensed milk and cinnamon and dark chocolate chips. Sprinkle in the pumpkin pie spice.
- Microwave on high for 2-3 minutes, stirring halfway. When mixture is smooth, add the vanilla bean paste. Stir well and pour into prepared pan. Smooth over top and sprinkle with imperial sugar and colored sugar.
- Refrigerate at least one hour or freeze 20 minutes for quicker setting. Remove foil from pan to easily slice fudge with a sharp knife.
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*This post was sponsored by Imperial Sugar. I received free product from the sponsor for participating in #Choctoberfest with Imperial Sugar. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.