Halloween just a day away and the holiday season is fast approaching. This is a great time dust off those candy thermometers and make some good old fashioned fudge. While fudge is most commonly associated with chocolate, other flavors are equally delicious.
Pumpkin fudge combines the creaminess of traditional fudge with the distinct flavor of pumpkin pie. This version uses marshmallow cream, evaporated milk and white chocolate chips for fudge that is ultra rich and creamy with just the right amount of pumpkin and spice.
Use a candy thermometer to insure that the fudge reaches soft crack stage or 236-240 degrees. If you remove it from the heat at 238 degrees, the fudge should have a firm, fudgy texture without being too soft or overly firm.
Pumpkin Fudge
- 2 cups sugar
- 1 cup brown sugar
- 3/4 cup butter, melted
- 1 (5 oz.) can evaporated milk
- 1 cup canned or fresh pumpkin puree
- 2 tablespoons corn syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- Pinch of nutmeg
- 1 (12 oz.) package white chocolate chips
- 1 (7 oz.) jar marshmallow creme
- 3/4 cup coarsely chopped pecans or walnuts
- 1 1/2 teaspoons vanilla
Directions
Line an 8x8 pan with foil and butter well.
In a large saucepan, combine the sugar, brown sugar, butter, milk, pumpkin and corn syrup. Bring to a boil over medium heat and cook, stirring constantly until candy thermometer reaches 238 degrees, soft crack stage.
Remove from heat and add remaining ingredients; stir until well incorporated. Working quickly, pour the fudge mixture into the prepared pan. Cool completely before cutting into squares.
Makes about 3 pounds
Visit the pumpkin patch
If you're looking for a fun activity to do with the kids, be sure to check out the pumpkin patch at St.Stephen's United Methodist Church.This fun-filled event is opened until October 30th. The church is located at 400 West New Orleans. For more information, call the church at 455-4202.
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