Wednesday, January 12, 2011

Pumpkin Fudge

Finally, here is what I used part of my baked pumpkin on.  Pumpkin Fudge.  Its a holiday tradition at our house and one of the few I hung onto as I tried to slim down the stress this past Christmas.  And we really did cut out a lot of stuff.  I hope next year is not so busy so we can do more.  Dh didn't even get to make his Toads.  Speaking of Christmas, while I did take down all decorations, I'm still waiting on my husband to dismantle and take the tree down to the basement (and a few odds and ends).

This is one of those recipes I'm reluctant to give out.   I have only shared it once and I'm pretty sure that is how my husband got his promotion at work.   See, if I give this out then everyone will be getting promotions and my husband will be out of a job by next Christmas.

I recommend using non-white chocolate in this recipe.  The difference being in order to be called White Chocolate it has to have cocoa butter in it.  When I have made it with the cocoa butter kind it tends to separate a little more.   I make half without the nuts since some of my kids don't like the nuts in it.  I have also used a mixture of nuts instead of just almonds.  Also, depending on the moisture in your pumpkin and altitude and all the other candy factors this can take a long time to reach soft ball stage.  I'm always a scardy-cat and don't turn my heat up very high so it can take me up to an hour.

Pumpkin Fudge

1 cup almonds
3 cups sugar
1 cup butter
5 oz evaporated milk
1/2 cup pumpkin
1 teas. pumpkin pie spice
2 cups white choc chips
1 7oz jar marshmallow cream
1 teas. vanilla

Spread nuts on baking sheet and toast in 300º oven until toasted to your liking.  (Sorry I don't have a time.)  Combine sugar, butter, milk, pumpkin and spice in pot and cook on medium - medium low until candy reaches soft ball stage about 234º on a candy thermometer.  Remove from heat and stir in chips, then marshmallow cream and then nuts and vanilla.  Pour into pan either buttered or I prefer lined with non-stick Reynolds-wrap.  Cool and cut into pieces.


Elizabeth-W said...

I LOVE all things pumpkin!
If I use canned pumpkin will it be okay?
And, are all white chocolate chips the same? I'm reading here that they're not?

Nicky said...

Canned pumpkin works great.
I use the white chips, not the ones that are actually 'white chocolate' I think they usually say white baking chips or something. The ones with-out Cocoa Butter. You can try the ones with but I like the others better.

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