Hello Everyone
((I am still deluding myself into thinking that there are more than zero people reading the blog))
I have been gone forever, well since February but I have been super busy! doing nothing and everything all at the same time (lost my job, moved house, got a job, got another job etc) but I figured that the fall season is the best time for crafts and recipes because it isn't too hot outside and there is not much to do when it gets colder and just well IT IS CONVENIENT OKAY!?
Now that I've explained myself I thought I would start off October with some Pumpkin Fudge because everyone loves Pumpkin flavored everything right? I have never made any sort of fudge before and have only had it the odd time I've been at some random trip to a Mennonite market or some town with a population of > 1000 so I didn't really know what to expect but holy guacamole it was actually the best thing ever.
What you will need:
2 c. sugar
1 c. brown sugar, packed
¾ c. butter (no substitutions)
⅔ c. evaporated milk
½ c. pumpkin puree
1 ½ tsp pumpkin pie spice
1 (12oz) pkg white chocolate chips (try butterscotch too maybe, mix it up)
1 (7oz) jar Marshmallow Crème
1 ½ tsp. vanilla extract
Step 1:
Butter your pan, if you don’t have a 9x13 pan just use anything that can be put in the fridge that will give you some decent sized (but not too decent these are real sweet) pieces. Feel free to also use aluminum foil instead of butter to easily pop the fudge out when it’s cooled.
Butter your pan, if you don’t have a 9x13 pan just use anything that can be put in the fridge that will give you some decent sized (but not too decent these are real sweet) pieces. Feel free to also use aluminum foil instead of butter to easily pop the fudge out when it’s cooled.
Step 2:
Combine the first 6 ingredients in a heavy saucepan and cook over medium heat until the sugars dissolve, then continue the process until mixture begins to boil (STIR!) Here is where having a candy thermometer would be helpful, but I have not purchased one yet so boil for about 30 minutes (if you have a thermometer then it should reach 234 ~ 243 degrees, and you’re fancy)
Step 3:
Remove the mixture from heat and stir in the white chocolate chips until they are all melted and the mixture is smooth, add in vanilla extract and marshmallow and mix well (can add whatever else you want at this point chopped pecans maybe!?)
Step 4:
Pour into prepared pan of your choice and cool to room temperature then cut that bad boy up and refrigerate / nomnomnom
I had to quickly give it out to everyone I know because it was all so tempting! If you have never made fudge before you should definitely give it a try it was not as intimidating as I thought it was going to be, pinky swear. I'm thinking of trying out different flavours, maybe peppermint with crushed candy canes for Christmas!? Endless possibilities.
Let me know if you give it a try!
