Post by Loupy on Sept 19, 2015 19:58:23 GMT -7
Pumpkin Fudge
From: Jamie @ www.jamiecooksitup.blogspot.com
Recipe from Real Mom Kitchen
PUMPKIN FUDGE!!! Seriously. It tastes like the essence of fall. It does require a candy thermometer and about 15 minutes of stirring. If you are up for that….you are going to be in love with this tasty fall treat. Let’s make it!
Time: 30 minutes + 2 hours to cool
Yield: One 9×9 pan
Ingredients:
3/4 Cup pecans
1 t olive oil
salt
3 Cups sugar
3/4 Cup butter
2/3 Cup evaporated milk
1/2 Cup canned pumpkin
2 T corn syrup
1 tsp pumpkin pie spice
12 ounce pkg. white chocolate chips
7 ounce jar marshmallow cream
1 tsp vanilla
Instructions:
1. Line a 9x9 pan with tin foil and spray it with cooking spray.
2. Into a small hot skillet pour the teaspoon of olive oil.
Once the oil is hot add you pecans and sprinkle them with some freshly ground salt.
3. Let the pecans toast over medium high heat, stirring occasionally for about 5 minutes or until the nuts turn a darker color.
4. Put your butter into a medium sized sauce pan.
Melt it over medium high heat.
Add the evaporated milk, the canned pumpkin, corn syrup, sugar and pumpkin pie spice.
5. Stir the mixture to combine.
Bring it 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.
Once it comes to a boil, it should take about 15 minutes to reach the correct temperature.
6. Remove it from the heat and quickly....QUICKLY!
add the marshmallow cream white chocolate, vanilla and toasted pecans.
Stir them all together to combine.
7. Pour the fudge into the 9x9 pan.
8. Let the fudge cool for at least 2 hours.
Cut and serve!
Store leftovers, covered tightly in the fridge.
From: Jamie @ www.jamiecooksitup.blogspot.com
Recipe from Real Mom Kitchen
PUMPKIN FUDGE!!! Seriously. It tastes like the essence of fall. It does require a candy thermometer and about 15 minutes of stirring. If you are up for that….you are going to be in love with this tasty fall treat. Let’s make it!
Time: 30 minutes + 2 hours to cool
Yield: One 9×9 pan
Ingredients:
3/4 Cup pecans
1 t olive oil
salt
3 Cups sugar
3/4 Cup butter
2/3 Cup evaporated milk
1/2 Cup canned pumpkin
2 T corn syrup
1 tsp pumpkin pie spice
12 ounce pkg. white chocolate chips
7 ounce jar marshmallow cream
1 tsp vanilla
Instructions:
1. Line a 9x9 pan with tin foil and spray it with cooking spray.
2. Into a small hot skillet pour the teaspoon of olive oil.
Once the oil is hot add you pecans and sprinkle them with some freshly ground salt.
3. Let the pecans toast over medium high heat, stirring occasionally for about 5 minutes or until the nuts turn a darker color.
4. Put your butter into a medium sized sauce pan.
Melt it over medium high heat.
Add the evaporated milk, the canned pumpkin, corn syrup, sugar and pumpkin pie spice.
5. Stir the mixture to combine.
Bring it 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.
Once it comes to a boil, it should take about 15 minutes to reach the correct temperature.
6. Remove it from the heat and quickly....QUICKLY!
add the marshmallow cream white chocolate, vanilla and toasted pecans.
Stir them all together to combine.
7. Pour the fudge into the 9x9 pan.
8. Let the fudge cool for at least 2 hours.
Cut and serve!
Store leftovers, covered tightly in the fridge.
