Outside of a brief heat wave last week, I think fall is here to stay here in NY. The clouds have rolled in and temperatures have cooled. Pumpkin spice lattes have made their annual return to Starbucks and apple bagels are at Bruegger’s.
Not wanting to dive head first into fall with a batch of pumpkin muffins or an apple pie, I decided to test the (cooler) waters with some spiced fudge.
This is a perfect fudge for transitioning into fall. Rich sweet potato fudge with warm spices, and swirls of semi-sweet chocolate. Give it a try!
Chocolate Marbled Sweet Potato Fudge
2 1/2 cups sugar
2/3 cup evaporated milk
3/4 cup mashed sweet potato
1 tsp. ground cinnamon
1/2 tsp. pumpkin pie spice
8 oz. marshmallow creme (such as Fluff)
2 tbsp. butter
1 cup white chocolate chips
1 tsp. vanilla
1/2 cup semi-sweet chocolate chips
Line a 9-inch square pan with parchment paper.
In a large saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
Add in sweet potato, cinnamon, and pumpkin pie spice. Bring back to a boil. Stir in marshmallow creme and butter. Bring to a boil, and to continue to cook about 15 to 20 minutes, until soft ball stage.
Remove from heat and immediately add white chocolate chips and vanilla, stirring until all chips are melted. Pour into prepared pan. Top with semi-sweet chocolate chips. Use a butter knife to gently swirl semi-sweet chocolate chips into fudge. Cool completely before removing from pan and cutting into squares.