Thursday, October 6, 2011

Pumpkin Fudge

One of the many wonderful things about Autumn is cooking with pumpkin.  Breads, cookies, cakes, pies, candies, and more.  Mmmm mmm mmm!
Last year, I made some pumpkin fudge for my family.  I used white chocolate and the result was something like sweet pumpkin pie.  Too sweet, maybe.  While the fudge was eaten, it wasn't devoured - and it wasn't requested again.
Back to the drawing board.
One of my favorite pumpkin combos is pumpkin with chocolate.  It might not sound like it would be a perfect pair, but the flavors are really great together.  Of course, it was a sure fit for fudge.
This recipe is adapted from one at Brown Eyed Baker.  The resulting fudge is a winner.  My family all agreed it was tasty and a perfect Fall candy.

Pumpkin Fudge
Adapted from Brown Eyed Baker


12 tbsp butter
2 cups sugar
1 cup brown sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tsp pumpkin pie spice
1 cup semi-sweet chocolate, chopped or chips
7 oz marshmallow creme (or marshmallows)
1 tsp vanilla extract

1.  Line a 9" X 13" baking dish with parchment paper.  Set aside.

2.  Combine the butter, sugars, milk, pumpkin, and spice in a medium saucepan set over medium-high heat.

3.  Cook, stirring constantly, until the mixture comes to a boil.

4.  Reduce the heat to medium.  Cook, stirring often, until the mixture reaches 238°.  Remove the pan from the heat.

5.  Add the chocolate, marshmallow, and vanilla to the pan.  Stir vigorously until the chocolate and marshmallow are completely melted and the mixture is smooth and blended.

6.  Pour the fudge into the prepared dish.  Let the candy cool completely.

7.  Cut into pieces and serve!

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