November 4, 2011

Pumpkin Fudge

Oh yes dear readers my pumpkin recipes are back and here you thought they disappeared. Oh no, no, no that won't happen for at least another month. Not until the 12 days of Cookies begins. Check back tomorrow to see what other pumpkinlicious recipes I've whipped up. Just giving you a little warning this fudge is ridiculously sweet. Happy Baking ;)

  • 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
  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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