Saturday, October 5, 2013

Pumpkin Fudge for Halloween

A few years ago I was given a small pie pumpkin from a cousin's garden in Maryville, Tennessee. It was so cute! I looked at it and didn't have the foggiest idea of what to do with it! But Margaret assured me it was the easiest thing in the world to cut open, take the seeds and stringy "mess" out of the middle, cut the flesh away from the outer peeling of the pumpkin and cook it. So I decided to try it. I found better instructions in an old cookbook, followed them faithfully, and it turned out beautifully. I had pumpkin puree that I could use in any recipe I chose. Then I found several recipes for Pumpkin Fudge that sounded good and decided to try my hand at that.

I can no longer find the recipe I used for that initial batch of fudge using my fresh pumpkin, but I do remember how delicious it tasted. Everyone raved about it; no one in my family had tasted pumpkin fudge before, so I guess the taste was something brand new and exciting.

I found a recipe on that must be similar but it uses marshmallow creme and white chocolate pieces. The chocolate fudge I make at Christmas is the one found on the Kraft Marshmallow Creme jar and it is the one my family loves.

The only thing about this recipe I found to be WRONG is this: You need to add the marshmallow creme AFTER removing from heat along with the chips. The recipe says to bring back to boil for 18 minutes once it's been added. This counteracts the effects of the marshmallow creme!  SO Boil the sugar, milk, pumpkin and butter together. Boil until it reaches 234 F. on a candy thermometer. Remove from heat, and add chips, marshmallow creme, vanilla and spices. 


2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

1. Line a 9x9-inch pan with aluminum foil, and set aside.

2. In a 3-quart saucepan, heat milk and butter over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Use a heavy pan that will cook the candy evenly: a porcelain enamel cast iron pan would be great. Use good quality ingredients always, and a heavy-duty aluminum foil to line the 9x9 pan. Do not start timing the 18 minutes until AFTER the mixture has come to a true rolling boil ~ in other words, you can stir it and it doesn't stop boiling. It would be best to use a candy thermometer. The humidity will affect your candy ~ don't make it on a day that is rainy or that has a high humidity. If you do, you will need to boil it longer the final time and let it reach a temperature on the candy thermometer of 236-240 degrees. Have everything ready before you start to cook. Once you start, there is no time to hunt for ingredients or open containers, or chop pecans. Have fun!


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When you arise in the morning, give thanks for the morning light, for your life and strength. Give thanks for your food, and the joy of living. If you see no reason for giving thanks, the fault lies with yourself.

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