Pumpkin Spice Fudge - Little Sunny Kitchen

Prep Time 5

Cook Time 10

Chill time 3

Total Time 3 15

Line an 8x8 pan with parchment paper, leaving some excess over the edges to use as handles later, set aside.
Over medium low heat, melt together the butter, sweetened condensed milk, pumpkin spice creamer, salt, and pumpkin pie spice. Stir frequently.
Once the mixture is very hot (not boiling or simmering) remove it from the heat and add in the white chocolate chips. Stir once or twice to make sure the chips are coated in the hot milk mixture, then let sit for 2-3 minutes to let the white chocolate chips soften and begin to melt. After the 2-3 minutes, use a spatula to mix it together. The fudge will start to thicken, keep mixing until the chips have all melted.
Pour the fudge into your prepared 8x8 pan, and try to make the top as even as possible.
Sprinkle the pecan pralines over the top of the fudge, and give the top a little pat to make sure the pieces stick to the fudge.
Place the pumpkin candies in a 5 by 5 grid pattern on the fudge and press each one down about half way.
Set the fudge on your counter to cool completely. The fudge will be firm and dense when ready.
Remove the fudge from the pan before cutting. Cut the fudge in the spaces between the pumpkins so that each piece will have a pumpkin in the center.
To store, keep the fudge in an airtight container on the counter.

Most white chocolate chips come in bags that are approximately 2 cups. It is important that you use a full 4 cups of chips, so I would buy 3 bags of chips to be safe.
If you like pecans, chop up an extra ¾ cup and mix it into the fudge.
An 8x8 pan will yield a nice thick piece of fudge, you could totally use a little bigger of a pan if you want smaller/shorter pieces.
Cooling might take 3+ hours, this can vary depending on the temperature of your home.