Day 30: Pumpkin Fudge

The last few days have really been a struggle trying to decide what to make for this challenge. Not because I have run out of recipes but because I have more than 31 pumpkin recipes I want to make! When we first started this challenge we had a hard time thinking of what to make for 31 days, and now, here we are 30 days later with more inspiration than we know what to do with!

I stumbled across today's recipe, Pumpkin Fudge, a couple of months ago while pinning pumpkin recipes. If you are wondering what I mean by pinning, I'm talking about Pinterest. It's a website you can create as many different 'boards' as you want, each with a different theme. You then 'pin' pictures you see to the board, write a caption and voila! that picture, with it's link it pinned to your board. It's great for gathering inspiration, remembering great recipes you've seen, and just passing time when you are bored. (Check it out http://pinterest.com/) Oh, and it's free!

So, like I was saying, I found this Pumpkin Fudge recipe a few months ago. Although it originally didn't make the cut for the 31 Day Pumpkin Challenge Calendar, as recipes changed and the month went on I decided fudge would be a nice edition to all of our cookies, cakes, and breakfast item. It's easy and quick and you should have most of your ingredients on hand. This is a perfect recipe for taking to work tomorrow and sharing something sweet with your co-workers on Halloween!



Pumpkin Fudge

(recipe from Recipe Girl)

Ingredients 

  • 3 cups of granulated white sugar

  • 3/4 cup melted salted butter

  • 2/3 cup evaporated milk

  • 1/2 cup canned pumpkin pure

  • 2 tablespoons light corn syrup

  • 1 teaspoon pumpkin pie spice

  • One 12-ounce bag of white chocolate chips

  • One 7-ounce jar of marshmallow fluff

  • 1 teaspoon vanilla extract


Directions

  1. Line a 9x9 inch pan with foil then spray with nonstick spray.

  2. In a large sauce pan, stir together the sugar, butter, milk, pumpkin pure, corn syrup and pumpkin pie spice over medium-high heat. Cook, stirring constantly until a candy thermometer reaches 234 degrees, soft ball stage, or for about 12 minutes. (I don't have a candy thermometer so I had just cooked it for 12 minutes.)

  3. After the mixture has reached 234 degrees, work quickly to  remove from heat quickly and stir in the white chocolate, marshmallow creme and vanilla until blended together.

  4. Pour the mixture into your 9x9 pan. Let stand for 2 hours or longer or until completely cool, then cut into squares.


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