Tuesday, October 04, 2011

Tasty Tuesday


              Autumn is a second Christmas for me, I get excited watching the leaves turn the shades of fall, the crisp air, decorating the house inside and out and baking all things pumpkin! Pancakes, muffins, bread, cheesecake, butter, scones and fudge...............oh yea, fudge! Have you had pumpkin fudge? It's rich, creamy and a pumpkin must have, in my book! I'll be making a batch for our annual fall fun night coming up soon!

Pumpkin Fudge


  • 1 cup chopped walnuts, divided
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed light brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
  • 2/3 cup evaporated milk
  • 2/3 cup pureed pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice
  • 2 cups white chocolate chips
  • 1 jar (7 oz.) marshmallow crème
  • 1 1/2 teaspoons vanilla extract
Directions:
  1. Preheat oven to 350 degrees F. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
  2. Line a 13 x 9-inch baking pan with foil letting the foil extend up the two short sides of the pan and overhang slightly on both ends.
  3. In a heavy saucepan, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
  4. Quickly stir in white chocolate chips, marshmallow crème, 3/4 cup walnuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan and top with remaining 1/4 cup walnuts. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces.

      I use this recipe from Sweet Pea's Kitchen because it's very close to my favorite fudge recipe, plus it's easy and so good! This will fit right in at Thanksgiving too, so if your wanting to be the "it" girl with the yummy fudge, try this pumpkin version, ain't nothing sweeter! 

5 comments:

  1. Sue -- that sounds DELIGHTFUL!! Autumn is my second Christmas too -- I love everything about it and my favorite holiday - Thanksgiving - makes it all the more my favorite :)

    Blessings!
    Gail

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  2. Thank you so much for sharing! I have heard people rave about pumpkin fudge, now I have a tried and true source! I cant wait to stir some up!!!

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  3. I am so excited about this recipe!!!! I can't wait to try it. Thank you for sharing.

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  4. I wanna be the girl with the yummy fudge Sue! LOL Can we talk? Coz USUALLY I'm better known as The girl with the grainy fudge. Seriously! I'm copying this one down and will give it a try. Myguy LOVES his punkin bread and punkin pie. Let's hope he likes his punkin fudge too. wink* Love your Tuesdays Chicky! Love me some country pleasures. Have a great day!!!

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