Friday, June 20, 2008

Pumpkin Fudge

Pumpkin Fudge:
5 dozen squares
***See "review notes" following recipe***

2 C sugar
1 C firmly packed brown sugar
3/4 C butter
2/3 C evaporated milk
1/2 C canned pumpkin
1 1/2-2 tsp. pumpkin pie spice
1 (12 oz.) pkg. white chocolate chips
1 (7oz.) jar marshmallow creme
1 C chopped pecans
1 1/2 tsp. vanilla extract

1.) In heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.

2.) Continue heating until mixture begins to boil, stirring constantly.

3.) Continue boiling until candy thermometer reaches soft-ball stage (234*-243*) or utilize soft ball stage method

4.) Remove pan from heat; stir in chocolate chips until melted.

5.) Add in remaining ingredients; stir to mix well.

6.) Pour into a buttered 13 x 9 inch baking pan; cool to room temp.

7.) Cut into squares; store in the fridge in an air-tight container.


1.) Can sub. walnuts for the pecans
2.) Use BAKERS SUGAR for smoother texture.
3.) Add more pumpkin spice-using 2- 2 1/2 tsp. rather than 1 1/2-2 tsp. for better pumpkin flavor.
4.) Can omit nuts melt more white chocolate in microwave, top fudge with this melted white chocolate and crushed graham crackers (to be like pumpkin pie crust) and chill immediately for optimal hardening of the chocolate topping and to keep fudge from melting from teh heat of the melted chocolate. Do half prepared as original recipe states, half like this, or half "naked".

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