Pumpkin Oreo Fudge
Pumpkin Oreo Fudge is creamy, smooth, and crunchy in all the right ways! Easy Pumpkin Fudge, and there is no candy thermometer required.
Servings: 32
Calories: 214kcal
Ingredients
- 1½ cups granulated sugar
- 6 tablespoons butter
- ⅓ cup heavy cream
- 1 cup marshmallow cream
- ⅔ cup pumpkin
- 1 teaspoon pumpkin pie spice
- 3 cups white chocolate chips
- 2 cups crushed Oreos divided
Instructions
- Line an 8 x 8 inch baking pan with foil. Measure all ingredients and prep for cooking.
- In a medium saucepan, combine sugar, butter, and heavy cream over medium heat. Bring to a boil. Boil for exactly two minutes, stirring constantly. Remove from heat and immediately stir in marshmallow cream.
- Add the pumpkin, pumpkin pie spice, and white chocolate chips. Stir the mixture until the white chocolate chips have melted and the mixture is smooth. It will take a bit of stirring. Stir in 1 cup of crushed Oreos.
- Pour into the prepared baking pan. Press the remaining 1 cup of Oreos onto the surface of the fudge. Cover and Chill overnight. Cut into 1-inch squares.
Nutrition
Calories: 214kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 72mg | Potassium: 83mg | Fiber: 1g | Sugar: 26g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg