Pumpkin Spice Fudge Recipe: Dairy & Gluten Free
A tasty dairy and gluten free fudge recipe
Servings: 16
Calories: 63kcal
Ingredients
- What you'll need:
- 1 cup sweetened condensed coconut milk this is completely dairy free, and you can make it with Maple Syrup instead of honey if you are vegan
- 1 cup pumpkin puree I used canned
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
Instructions
- How to make it:
- In a medium sauce pan, warm the sweetened condensed milk, and then add the pumpkin puree. Stir constantly till the whole mixture is warmed through. Do not boil.
- Add the cinnamon, ginger, and cloves, and stir in gently. Let simmer on low for 1 minute until everything is combined.
- Line a 8"x8" pan with parchment paper. Pour the fudge mixture into the pan and place in the freezer for 4 hours.
- Remove from freezer and cut into 1" squares. Store in the refrigerator.
- Freezing will keep it at a good consistency; in the refrigerator it will get a little mushy, but it's firm and delicious from the freezer.
Nutrition
Calories: 63kcal | Carbohydrates: 12g | Protein: 1g | Cholesterol: 2mg | Sodium: 19mg | Potassium: 31mg | Sugar: 11g | Vitamin A: 2430IU | Vitamin C: 0.7mg | Calcium: 53mg | Iron: 0.2mg