Tuesday, October 01, 2013

Let the Month of Pumpkin Begin!




              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! So, since I've already had a request for it, here it is!  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! And if you want your fudge (any kind) to be richer than the other's, use goat milk in place of the milk in the recipe, just let that be our little secret! Enjoy! 

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