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Post by Loupy on Sept 10, 2011 14:51:22 GMT -7
Pumpkin Fudge From: Mary McClure, Barboursville, West Virginia, Southern Living, 2005
These sweet little pumpkin fudge squares feature canned pumpkin, white chocolate, and marshmallow creme.
Prep: 10 min. Cook: 15 min. Stand: 2 hrs.
Yield: Makes about 3 pounds
Ingredients 3 cups sugar 3/4 cup melted butter 2/3 cup evaporated milk 1/2 cup canned pumpkin 2 tablespoons corn syrup 1 teaspoon pumpkin pie spice 1 (12-ounce) package white chocolate morsels 1 (7-ounce) jar marshmallow crème 1 cup chopped pecans, toasted 1 teaspoon vanilla extract
Preparation Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan. **The reviews on this said it was very sweet, so you might want to cut down on the sugar (?) Also, most said they would double the amount of canned pumpkin and pumpkin spice. Said the taste was too subtle for them.
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