I was so fascinated by this no-cook White Chocolate Pumpkin Fudge recipe that I just had to try it myself. It is so simple and delicious, you won't even miss all that sugar that you find in "normal" fudge! Here's how easy it is....
Melt chocolate chips with coconut oil....
and stir in the pumpkin puree.
Add a splash of vanilla and the spices, pour into a prepared loaf pan and freeze!
After about 45 minutes, remove from the freezer and cut into squares.
Since this fudge does soften at room temperature, it should be stored in the refrigerator or freezer. Our family prefers to store it in the freezer for a cool treat that we can enjoy anytime. For the recipe, visit Texanerin Baking.
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