Yep, I still have left over pumpkin from my CSA haul, that I talked about here. I came across a recipe for Pumpkin Fudge. Fudge to me, always reminds me of my great grandmother. Grandma Travis brought a tin of a fudge to the holiday gatherings every year. My mom has actually carried on that tradition too. Fudge is an indulgent, decadent treat. The kind of treat you can only have one or two pieces of or you may actually make your teeth fall out right there. So obviously, I had to try out a pumpkin version and oh. my. gawd. Yum.
Recipe from Recipe Girl
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup pumpkin (fresh or canned)
2 Tbsp light corn syrup
1 tsp pumpkin pie spice
1, 12 oz package white chocolate chips
1, 7 oz jar marshmallow cream
1 cup chopped pecans (optional)
1 tsp vanilla extract
Line a 9 inch square pan with tin foil. Spray with non-stick spray.
Stir together the first 6 ingredients, in a sauce pan, on medium-high heat. Stir constantly until the temp on a candy thermometer registers 234 degrees (approximately 12 minutes)
Once mixture reaches 234 degrees, remove from heat and quickly stir in white chocolate, marshmallow cream, pecans and vanilla. Stir until well blended.
Pour into prepared pan. Allow to completely cool, and stand for about 2 hours. Cut into squares.
Yield: Approximately 3 pounds of fudge
**Note: I added a little orange gel food coloring to my batch. I used fresh pumpkin and the orange color wasnt quite rich enough for me.