Tuesday, November 8, 2011

Pumpkin Fudge

In my quest for all things pumpkin, I found this recipe for pumpkin fudge and man oh man, I am not kidding you - this is such fabulous fudge!! Get ready to stir your arm off (it's worth all the stirring!) and make you have something to drink with it because you won't want just one and it is super rich... This was a Halloween treat for the kids' teachers so I doubled the batch and shared with a few friends and family. From all the feedback that I got, I was not the only one appreciating this fudge! :)

Pumpkin Fudge
(recipe found at www.jamiecooksitup.com)

3/4 cup pecans
1 tablespoon olive oil
3 cups sugar
3/4 cups butter
2/3 cups eveaporated milk
1/2 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12 ounces) bag white chocolate chips
1 (7 ounces) jar marshmallow cream
1 teaspoon vanilla

Line a 9x9 pan with tin foil and spray it with cooking spray. In a small hot skillet, add oil and heat over medium high heat. Once the oil is hot add pecans and sprinkle with salt. Let pecans toast over heat, stirring occaionally for about 5 minutes or until the nuts turn a darker color.

Put butter into a medium sized sauce pan. Melt over medium high heat. Add evaporated milk pumpkin, corn syrup, sugar and pumpkin pie spice. Stir mixture to combine. Bring to a boil over medium high heat, stirring constantly. Cook and continue to stir until it comes to 234 degrees or to the soft ball stage. Remove it from the heat and quickly add the marshmallow cream, white chocolate, vanilla and toasted pecans. Stir them all together to combine.

Pour fudge into prepared pan. Let fudge cool for at least 2 hours. Cut and serve. Store leftovers in fridge.

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