Wednesday, November 3, 2010

Pumpkin Fudge

This is a simple and fun treat to make on a weekend afternoon, especially if you do it on Halloween like I did. You get LOTS of fudge from it, and family and friends will be more than happy to help take it off your hands!

Pumpkin Fudge

1 cup canned pumpkin
1 teaspoon nutmeg
1 tablespoon vanilla extract
1 teaspoon salt
1 teaspoon ground cinnamon
3 tablespoons salted butter
1/2 cup brown sugar (light)
2 cups sugar
6 ounces evaporated milk
12 oz. white chocolate chips
7-ounce jar Fluff*

9x9 pan

First, my assistant was working with me for this recipe -- he served as taste-tester later on and I assure you this exceeded his rigorous quality control standards. ;-)

Cover a 9x9 baking dish with foil. Doing a double layer will help make it easier to lift the fudge later. Press the foil into the corners as much as possible without tearing a hole.

Heat milk and sugar until they boil over low-medium heat. Stir from time to time to keep from scalding.

Add pumpkin, nutmeg, salt and cinnamon. Mixture should still be boiling. Carefully add Fluff, butter and vanilla -- be VERY careful, the sugar mixture could burn you if it splatters, and it will if you put spoonfuls of the fluff in from too high up. Try to stay as close to the saucepan as possible during this step. Once Fluff has been added, mix to combine -- this will take a minute or two, as it breaks down. Once smooth, cook, stirring frequently, for 25 minutes. Mixture will darken in color.

Remove from heat and add white chocolate. Stir continuously until all chips have melted. Some small pieces may remain, but most should have broken down.

Pour into 9x9 pan, and allow to set for 2 hours. Do NOT refrigerate or mixture will not set properly. Remove fudge from pan (once set, you should be able to overturn the pan onto a cutting board and have one large solid piece of fudge).

Cut into squares using a sharp knife to prevent crumbling, store between layers of parchment paper to avoid sticking. Fudge should be eaten within 4-5 days.

*Fluff: Fluff is the name brand of marshmallow creme. It was invented in Massachusetts, and I'm going to be elaborating on its many (delicious) recipe possibilities in a future post. I'm not sure if the brand name is available nationwide, but if it isn't, just look for a jar/container of "marshmallow creme" in the same section as peanut butter and jelly in the supermarket.


Vodka Logic said...

looks delicious. I love pumpkin anything

Amanda said...

Does fudge mail well? Just sayin. If you need to get rid of anymore Brandon is sorta a pumpkin addict. Okay I am too.

Amy said...

You got it, Man!!