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.
2 comments:
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?
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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