Pumpkin Fudge for Halloween

Photo By: WILLANDJENN2004

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  Allrecipes.com 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. 

PUMPKIN FUDGE

INGREDIENTS:

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

DIRECTIONS:

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.

OTHER HELPFUL HINTS:
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!

SOURCES:

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Photo By: WILLANDJENN2004

Granny Shubert's Christmas Candies

As the Thanksgiving feast fades into our memory of another year our memories of sweet treats rise to the surface. NOW is the time to start thinking of the desserts you want to serve your friends and family during the Christmas holidays. I enjoy making cookies and candies to have on hand during that time.

Everyone seems to like these sweets that Granny Shubert used to make during the month of December. I don’t know where she got the recipes, but I have a recipe card for each of them written by her. I have copied them just as she wrote them. Maybe you’d like to give them a try and see if your family and friends like them as much as mine do.

She always claimed, as her children did, that she didn’t cook much; but, she always seemed to have trays of these around when we came home for the holidays. Remember them?

ORANGE BALLS

1 box vanilla wafers, crushed

1 stick oleo or butter, melted

1 box powdered confectioners’ sugar

1 small can orange juice (not diluted)

1 cup nuts, chopped very fine

Coconut (optional)

Mix all together except coconut and form very small balls. Roll in crushed coconut. Makes approximately 6 dozen. If dough becomes too dry to handle, add a few drops of water.

Keep in refrigerator or freezer. No cooking needed!

CHOCOLATE BALLS

1 box powdered confectioners’ sugar

1 cup graham cracker crumbs

½ cup crunchy peanut butter

1 small can Angel Flake coconut

2 sticks margarine or butter

1 package chocolate chips

¼ block paraffin

Mix first 4 ingredients in large bowl. Melt 2 sticks of margarine, pour over dry ingredients and mix thoroughly. Shape into balls about ¾-inch in diameter. Melt margarine, chocolate chips and paraffin. Dip balls into chocolate mixture and place on waxed paper to harden.

BOURBON ROLL

1 box (1 pound 2 ounces) vanilla wafers, crushed

1 cup Eagle Brand milk

1 cup chopped candied cherries

1 cup chopped candied pineapple

1 cup coconut

1 pound chopped pecans

5 tablespoons bourbon

Mix all together and shape into 4 long rolls. Roll in powdered confectioners’ sugar and wrap in foil. Chill and cut or freeze.

Pictured in photo from left to right: Sue DeLozier Davis,

William Spence Davis, and Granny Marilee Davis Shubert