Pumpkin Spice Fudge Recipe: Dairy & Gluten Free
A tasty dairy and gluten free fudge recipe
- 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
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.
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