Pumpkin Fudge

I made a pumpkin dessert for an early Halloween party at work.  I found this Pumpkin Fudge recipe on Pinterest (and many more goodies I am dying to try!).  It was pretty easy to make but just make sure you have a candy thermometer.  It took about 14 minutes for the mixture to reach 234 degrees.  The fudge turned out great but it was VERY sweet!  Just make sure when you serve it to cut it in 1 inch squares or smaller.  Also, pumpkin was not the dominant flavor, but it definitely tasted deliciously like Fall.

Here’s the receipe: http://sweetpeaskitchen.com/2010/10/21/pumpkin-fudge/  

Ingredients:

  • 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.
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One thought on “Pumpkin Fudge

  1. Pingback: Fusilli with Creamy Pumpkin Sauce | Shimmery Chic

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