Microwave Pumpkin Fudge
Microwave Pumpkin Fudge takes around 10 minutes from beginning to end. Watching your figure? This gluten free recipe has 269 calories, 4g of protein, and 12g of fat per serving. This recipe serves 16 and costs 42 cents per serving. 126 people have made this recipe and would make it again. If you have sweetened condensed milk, milk chocolate morsels, vanilla, and a few other ingredients on hand, you can make it. It is brought to you by Dizzy Busy and Hungry. Overall, this recipe earns an improvable spoonacular score of 9%. If you like this recipe, you might also like recipes such as Microwave Biscoff Fudge, Microwave Marshmallow Fudge, and Microwave Lemon Fudge.
Servings: 16
Preparation duration: 10 minutes
Ingredients:
3 tablespoons butter
3 cups milk chocolate morsels
¼ cup pure pumpkin
½ teaspoon pumpkin spice extract
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
Equipment:
aluminum foil
frying pan
microwave
bowl
Cooking instruction summary:
Prepare a 9x9 pan by lining it with aluminum foil and then spraying a light coat of cooking spray on the foil. Set aside.Place the chocolate morsels in a large microwave safe bowl.Heat on high for 60-90 seconds until mostly melted.Add the condensed milk and butter, and heat on high 30 seconds at a time, 3 more times, stirring in between, until completely melted and very warm.Add the remaining ingredients and stir until well combined.Pour the mixture into the prepared 9x9 pan and place in the refrigerator, covered, for 3-4 hours to set.After the fudge has set, remove from the pan, peel away the foil, and cut into squares.Store leftover fudge in the refrigerator in an airtight container.
Step by step:
1. Prepare a 9x9 pan by lining it with aluminum foil and then spraying a light coat of cooking spray on the foil. Set aside.
2. Place the chocolate morsels in a large microwave safe bowl.
3. Heat on high for 60-90 seconds until mostly melted.
4. Add the condensed milk and butter, and heat on high 30 seconds at a time, 3 more times, stirring in between, until completely melted and very warm.
5. Add the remaining ingredients and stir until well combined.
6. Pour the mixture into the prepared 9x9 pan and place in the refrigerator, covered, for 3-4 hours to set.After the fudge has set, remove from the pan, peel away the foil, and cut into squares.Store leftover fudge in the refrigerator in an airtight container.
Nutrition Information:
covered percent of daily need
