Perfectly Seasoned, The Recipes

While we love to make everything from scratch, even we have to admit that using sweetened condensed milk is a great shortcut in making fudge. It cuts two ingredients down to one, and it reduces the risk of crystallization, making this recipe easy as…well.

Instant espresso powder provides the base latte flavor, while our Pumpkin Pie Spice blend gives it that coveted autumnal flourish. Close your eyes, take a bite, and imagine your fur lined boots taking you through a pumpkin patch paradise.

Recipe makes about 2 ¼ pounds of fudge, or 36 1 ¼-inch cubes.

Ingredients

⅔ cup (150ml) whole milk
4 tsp espresso powder
1 can (397g) sweetened condensed milk
450g demerara sugar, OR 1 ¼ cup (250g) granulated sugar + 1 cup (200g) light brown sugar, packed
¼ tsp table salt
113g (1 stick) butter
1 tsp coffee extract
1 tbsp + ½ tsp Perfectly Seasoned Pumpkin Pie Spice, separated
1 tsp confectioners sugar

Directions

Line an 8×8 inch square pan with waxed paper.

Combine the espresso powder with the milk and stir to dissolve, then pour into a medium sized saucepan along with sweetened condensed milk, sugar, salt, and butter.

Over medium heat, bring the mixture to a steady boil for 10–15 minutes, stirring continuously and scraping the bottom with a silicone spatula or wooden spoon. When the mixture reaches the soft ball stage, between 238°F/113°C–245°F/115°C on a candy thermometer, take it off the heat and cool for 5 minutes.

Cook’s note: Be sure to calibrate your candy thermometer before heating the fudge ingredients. Bring a small pot of water to boil and insert the thermometer. The temperature should read 212°F/100°C; adjust the thermometer as needed.

Add the coffee extract and 1 tbsp Pumpkin Pie Spice and mix thoroughly. Then beat the mixture until it loses its shine and becomes very thick like a soft clay, 5-10 minutes.

Pour the fudge into the prepared pan and press to the edges with a silicone spatula. Smooth out the top and leave to cool and set up for at least 2 hours.

When ready to cut, invert the pan over a cutting board to release the fudge and peel off the wax paper. In a small bowl, combine ½ tsp Pumpkin Pie Spice with 1 tsp confectioners sugar, then transfer to a fine mesh sieve. Dust the surface of the fudge evenly with the sugar and spice mixture.

Using a sharp knife, optionally trim the edges for a cleaner look, then cut the fudge in 36 squares approximately 1 ¼”×1 ¼”. Fudge will keep in an airtight container for 2 weeks, in the refrigerator for 1 month, and in the freezer for 6 months.

Ready to make this recipe?

Buy the seasonings you need to make Pumpkin Spice Latte Fudge!