Thursday, October 30, 2014

Burning Pumpkins and Pumpkin Pie Fudge

I LOVE fall!!! Don't you? The colors, the smell of the air, and of course lots of pumpkin goodies.

One year, a friend and I decided to puree our own pumpkins. It took forever and we didn't end up with as much pumpkin puree as we thought. Oh, we also discovered that when using a steamer, the pumpkin strings can work their way to the bottom where the water is at. When this happens and the water is all dried up, it doesn't smell good. I burnt the inside black. Luckily for me, my mom is a genius and knew that soaking the pan in vinegar would do the trick and get rid of all the black burnt pumpkin.

I learned my lesson that day. BUY PUMPKIN PUREE in the can. It saves a whole heck of time and energy, Plus, it's pretty cheap.

Last year, a co-worker gave me some of the BEST fudge that I have EVER had.  Of course, I acquired the recipe. I'm now sharing the recipe with you. If you LOVE pumpkin, you will absolutely LOVE this fudge. Go ahead and make it. I dare you.

1 1/2 c. sugar
1 1/2 c. brown sugar
2/3 c. evaporated milk
3/4 c. unsalted butter
1 c. canned pure pumpkin
2 tbs. corn syrup
 3 tsp. pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp. vanilla

1) In a large saucepan over medium-high heat, combine the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice. Stir constantly until the mixture comes to a boil. Continue cooking and stirring until a thermometer reads 235 degrees F (soft-ball stage). DON'T GUESS ON THIS PART, YOU SHOULD DEFINITELY USE A CANDY THERMOMETER!

2) Remove the pan from heat and add the white chocolate chips, marshmallow fluff and vanilla. Let it sit for about a minutes and soften. Then stir until it is all melted and blended. Pour the mixture into a 9x9 pan lined with parchment paper. Let stand until completely cool and set. Cut the fudge into 1-inch squares.

Like I said, you gotta try this fudge! When you do, let me know what you think.