PUMPKIN FUDGE
This recipe combines all the yummy goodness of traditional pumpkin pie along with some good, old-fashioned fudge.
Pumpkin Fudge
Makes about 100 1x1-inch squares
Please remember to always use caution when working with boiling sugar. Keep children and pets out of the kitchen, be careful when transporting, and never touch or taste hot mixture.
Ingredients
1 cup chopped pecans, to be divided into 3/4 and 1/4 cups
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups granulated sugar
1 1/2 cups light brown sugar, packed
2/3 cup (5 fl ounce can) evaporated milk
2/3 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon round cloves
1/8 teaspoon round allspice
1/4 teaspoon salt
2 cups (12-ounce package) white chocolate chips
1 jar (7 ounces) marshmallow crème
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees.
Place chopped pecans on a baking sheet, put in oven and roast for 5-7 minutes. (Watch closely as they can burn quickly if over-cooked.) Set aside too cool.
Line a 9x13-inch baking pan with foil and set aside.
In a medium sized, heavy sauce-pan, melt butter over medium heat. Add granulated and brown sugars, evaporated milk, pumpkin, all spices and salt and mix well.
Bring mixture to a full rolling boil, stirring constantly. Once boiling, cook for about 12 minutes or until a candy thermometer reads 234-240 degrees (also known as ‘softball stage’)
Stir in the white chocolate chips, marshmallow crème, vanilla and 3/4 cup of the toasted pecans. Briskly stir mixture (use some muscle!) until white chocalate chips are fully melted and all is well combined.
Remove from heat and immediately pour into foiled baking pan. Top with remaining 1/4 cup toasted pecans.
Cool completely in baking pan on a wire rack (about 90 minutes) and then chill in the refrigerator for 1-2 hours.
Remove from refrigerator, lift foil and fudge from pan. Remove foil and cut fudge on a cutting board into 1x1-inch squares.
*Fudge has a pretty long shelf life when properly wrapped and stored. Wrap fudge in wax or parchment paper and then place in a plastic storage baggie. Fudge will keep for two weeks at room-temperature or up to three months in the freezer. (Do not store in the refrigerator.)
