I am really not a big pumpkin person- in fact, only once a year will I cave into the pumpkin pie leftovers and attempt to eat a slice halfway through, before the craving is satisfied. However, it seems I must be against the majority of the population in this feeling. When did adding 'spice' at the end of a flavor make it so much more desirable? Every year more and more brands try to put the 'Pumpkin Spice' twist on their most popular products in hopes the masses will pull out their wallets in a clamor. And, as someone who bakes for others, more so than for herself, I knew I would inevitably have to offer up my own submission to the holiday pumpkin racket.
And, because few ingredients are as buzz worthy as Nutella (bacon just didn't work in this recipe,) I decided Nutella would pair well as a balancing flavor. Crumble some Oreos on top as it sets, and Voila, you are a baking genius (and all you really did was melt a few ingredients in a pot and pour!)
Are you pro-Pumpkin, or do you keep your orange squash for strictly decorating?
What Daughter Says: Thankfully pumpkin is a popular enough flavor you can infuse it into just about anything with minimal effort.
Pumpkin Nutella Fudge
***Click for printable Pumpkin Fudge recipe.Ingredients:
1 (10oz) Bag Of Pumpkin Hershey's Kisses, Unwrapped (Or 1 1/2 C Pumpkin Chocolate)
1 C White Melting Chocolate (Such As Wilton's)
14 OZ Sweetened Condensed Milk
3/4 C Crumbled Oreos
1/4 C Nutella
1. Line a 9x9 baking dish with parchment paper and set aside.
2. In a medium suacepan over medium heat, melt the (pumpkin)chocolate, white melting chocolate and sweetened condensed milk. Stir continuosly until melted and smooth.
3. Pour the fudge into prepared pan. Crumble Oreos over the fudge.
4. Place the Nutella in a baggie and cut off the tip. Pipe Nutella swirls over the top of the fudge. Using a knife 'cut' the Oreos into the fudge and Nutella just to combine at the surface.
5. Refrigerate 3-4 hours, or until set enough to cut into squares.