On my way home from taking my mother-in-law to a doctor’s appointment I went to our local candy shop, Ms. Mary’s Cake and Candy Store. They have all sorts of old fashioned candies and lots of chocolate and fudge. They always give samples to their customers and today I had the pleasure of sampling Pumpkin Fudge for the very first time. It was absolutely delicious! Of course, I came home and searched for a whole bunch of pumpkin fudge recipes on line and found two different kinds. There are some recipes which call for corn syrup and others call for marshmallow creme. I’m not sure which one to make tonight, but here are both recipes, just in case anyone is interested in having a treat this week. Feel free to leave me your favorite pumpkin fudge recipe in the comments section.

Pumpkin Fudge

Ingredients:

  • 3 cups white sugar
  • 1 cup milk
  • 3 tablespoons light corn syrup
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup butter
  • 1/2 cup chopped walnuts (optional)

Directions:

  1. Butter or grease one 8×8 inch pan.
  2. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
  3. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
  4. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Pumpkin Fudge

Ingredients:

  • 2 tablespoons butter
  • 2 1/2 cups white sugar
  • 2/3 cup evaporated milk
  • 1 cup white chocolate chips
  • 7 ounces marshmallow creme
  • 3/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Directions:

  1. Line a 9×9 inch pan with aluminum foil, and set aside.
  2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
  4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
Advertisements