Pumpkin Spice Fudge

While perusing the intartubes I happened across a recipe for butterscotch fudge.  I thought to myself how tasty it looked.  Then it dawned on me: Pumpkin Fudge.  Mmm!!  I wondered how I could tweak the recipe to make pumpkin fudge.  I also wondered the best way to hide it so I could gorge myself without Mat noticing and wanting some.  The big decisions in life.

It’s really quite simply.  Recipe, and more food porn, after the jump!

You will need:

2 1/2 cups of white sugar

2/3 cup Fat Free evaporated milk

1 level cup of hard packed canned pumpkin

1 tsp pumpkin pie spice

2 tbsp light butter

7 oz marshmallow fluff

3/4 cup white chocolate chips

1 tsp vanilla extract

In a medium size sauce pan combine your evaporated milk and sugar.  Put it over medium heat and stir gently until the sugar dissolved.  Bring the mix to a boil.  At this point, add your pumpkin and pumpkin pie spice.  Stir, then perch a candy thermometer so that the end bulb is dipped into the mix.  The bulb needs to be half way into the mixture for an accurate reading.  Not on the surface, but not touching the bottom.  Allow the mixture to boil, stirring occasionally to prevent it from burning.

While you are waiting on your pumpkin mixture, line a small square pan (8×8″ is suitable) with parchment paper.  It might take some strategic folding to get it to fit nicely, but it’s worth it.  Some recipes say to use tin foil or waxed paper, but I feel parchment paper is vastly superior and it peels off nicely later.  Set your pan aside.

Boil the pumpkin sugar mixture until the temperature of the mix hits soft -ball temperature, or 235°F.  Once it has, immediately add the chocolate chips, vanilla, and marshmallow cream.  Stir it like crazy until it’s all mixed.  Immediately pour the mix unto your parchment-paper lined pan.  Get all of it with a rubber spatula, it’s too good to waste.

Put this mix into the fridge to set up, and once it has, remove the parchment paper and fudge from your dish, peel back the parchment paper, and cut the fudge into little squares.

Behold:

Pumpkin Spice Fudge

Pumpkin Spice Fudge

Now, this stuff is super rich and super sweet.  I recommend a nice, tall glass of milk to go with it.  And a warm, fuzzy blanket, because it’s chilly outside.  Keep the rest of the fudge that survived the sugar-nirvana you will experience in a cool, dry covered container lined with wax paper or parchment paper.  This also makes for great gifts.

Enjoy!

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