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Friday, October 24, 2008
Pumpkin "pudge"
OKAY! If you've never tried it...Pumpkin Fudge is probably the best treat of the season. (keeping in mind, my length of season generally lasts.... oh .... a week or so.) And so I thought I would share the recipe. It's a good weekend experiment for you. Don't eat too much like I have though or you will have yourself a pumpkin "pudge." It is a great visiting teaching treat... that way you don't eat it all.
Pumpkin Fudge
3/4 c. butter
3 c. sugar
2/3 c. evaporated milk
3/4 c. pumpkin
1 tsp pumpkin pie spice
1 1/2 c. white chocolate chips
1 7 oz. jar marshmallow cream
1 tsp. vanilla
1 c. chopped nuts
in heavy saucepan heat butter, sugar, milk, pumpkin and spice to a boil over MEDIUM heat stirring constantly. Continue to boil until mixture reaches 234 degrees on candy thermometer. remove from heat stir in chips and marshmallow cream until smooth. stir in vanilla and nuts. pour into buttered 9x13 pan. Makes about 3 lbs.
*tip: it sets up fast so work quickly.
Pumpkin Fudge
3/4 c. butter
3 c. sugar
2/3 c. evaporated milk
3/4 c. pumpkin
1 tsp pumpkin pie spice
1 1/2 c. white chocolate chips
1 7 oz. jar marshmallow cream
1 tsp. vanilla
1 c. chopped nuts
in heavy saucepan heat butter, sugar, milk, pumpkin and spice to a boil over MEDIUM heat stirring constantly. Continue to boil until mixture reaches 234 degrees on candy thermometer. remove from heat stir in chips and marshmallow cream until smooth. stir in vanilla and nuts. pour into buttered 9x13 pan. Makes about 3 lbs.
*tip: it sets up fast so work quickly.