Name: Caramel Pumpkin Fudge
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 40
Ingredients: 16 saltine crackers; ½ cup unsalted butter; ½ cup light brown sugar, packed; 2/3 cup sweetened condensed milk; 3 cups white chocolate chips; 1½ tablespoons unsalted butter; pinch of salt; 1 cup sweetened condensed milk; 1½ cups marshmallow cream; 1 (3.4 ounce) box instant pumpkin spice pudding mix

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CARAMEL PUMPKIN FUDGE: This fudge has a uniquely wonderful base starting with the salty crunch of saltines covered with a sweet creamy caramel and then topped with a delicious taste of pumpkin pie fudge. TWO LAYERS OF CANDY DELIGHT!

Christmas Crack

If you’ve ever had Christmas Crack (and if you haven’t I highly recommend it) you will be familiar with the cracker toffee base. This Caramel Pumpkin Fudge starts with salty crunchy crackers and is topped with a butter, brown sugar and condensed milk mixture. Just those ingredients alone sound amazing! Now let’s add the pumpkin pie fudge.

Everyone’s favorite holiday pudding mix is the star of this fudge. With just the right amount of spice and pumpkin flavor, using a pudding mix is the easiest way of adding flavor to fudge.

Sister Fudge Recipe-PECAN PIE CHEESECAKE FUDGE

This candy takes fudge making up to a whole other level. With three of your favorite desserts wrapped into one delicious fudge. One bite and you’ll be hooked! CLICK HERE FOR ALL THE DELICIOUS DETAILS→PECAN PIE CHEESECAKE FUDGE

How to Make Caramel Pumpkin Fudge

INGREDEINTS FOR THE CRUST AND FILLING: (scroll down for full printable recipe)
- 16 saltine crackers
- ½ cup unsalted butter
- ½ cup light brown sugar, packed
- 2/3 cup sweetened condensed milk
INGREDEINTS FOR THE PUMPKIN FUDGE:
- 3 cups white chocolate chips
- 1½ tablespoons unsalted butter
- pinch of salt
- 1 cup sweetened condensed milk
- 1½ cups marshmallow cream
- 1 (3.4 ounce) box instant pumpkin spice pudding mix
DIRECTIONS FOR THE CRUST AND FILLING:
- Preheat oven to 425°.
- Line a 8×8-inch baking dish with non stick foil and spray with non stick cooking spray.
- Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
- In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
- Cook for 2 minutes.
- REMOVE FROM HEAT AND STIR IN THE SWEETENED CONDENSED MILK
- Pour over crackers.
- Bake 10 minutes.
- Set aside and make fudge topping.
DIRECTIONS FOR THE PUMPKIN FUDGE:
- In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk; heat until melted and smooth.
- Add the pudding mix and stir until the mix dissolves.
- Add the marshmallow; stir until melted and smooth.
- Pour hot fudge over filling. Smooth using an off set spatula.
- Sprinkle on leaf sprinkles, press down with the palm of your hand.
- Refrigerate until set.
- Remove from refrigerator and cut into small squares.
- Store at room temperature.

MORE PUMPKIN DESSERT RECIPES

SEMI HOMEMADE PUMPKIN PIE TRUFFLES 2. PUMPKIN LATTÉ BISCOTTI 3. CREAM CHEESE SWIRL PUMPKIN BARS

TIP:

Always line your pan with foil. For an easy fit…flip the pan upside down, lay the foil over the bottom (the side that is facing up) of the pan, mold the foil to the bottom, flip the pan back to right side up and place the foil into the pan.

**NO CANDY THERMOMETER!** This super easy fudge is not your typical fudge. No waiting for the candy thermometer to reach a certain degree. Just melt and refrigerate.

MORE FUDGE RECIPES

FRUITCAKE FUDGE 2. PINEAPPLE UPSIDE DOWN CAKE FUDGE 3. RED WINE FUDGE 4. CARAMEL PEANUT FUDGE

Caramel Pumpkin Fudge

Yield: Makes 40 Pieces

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This fudge has a uniquely wonderful base starting with the salty crunch of saltines covered with a sweet creamy caramel and then topped with the delicious taste of pumpkin with Spice Pumpkin Jello Pudding.

Ingredients

For the Crust and Filling:

16 saltine crackers
½ cup unsalted butter
½ cup light brown sugar, packed
2/3 cup sweetened condensed milk

For the Pumpkin Fudge:

3 cups white chocolate chips
1½ tablespoons unsalted butter
pinch of salt
1 cup sweetened condensed milk
1½ cups marshmallow cream
1 (3.4 ounce) box instant pumpkin spice pudding mix

Instructions

For the Crust and Filling:

Preheat oven to 425°.
Line a 8x8-inch baking dish with non stick foil and spray with non stick cooking spray.
Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
Cook for 2 minutes.
REMOVE FROM HEAT AND STIR IN THE SWEETENED CONDENSED MILK
Pour over crackers.
Bake 10 minutes.
Set aside and make fudge topping.

For the Pumpkin Fudge:

In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk; heat until melted and smooth.
Add the pudding mix and stir until the mix dissolves.
Add the marshmallow; stir until melted and smooth.
Pour hot fudge over filling. Smooth using an off set spatula.
Sprinkle on leaf sprinkles, press down with the palm of your hand.
Refrigerate until set.
Remove from refrigerator and cut into small squares.
Store at room temperature.

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Caramel Pumpkin Fudge

Christmas Crack