So I know I said I was done with the pumpkin. I honestly thought I was. But I had busted out this recipe a few weeks ago, and the first few attempts just didn’t fare well (read: I burned my stainless steel pot to a crisp).
Never one to give up, I was determined to make my pumpkin fudge a third and final time. And what do you know–third time’s the charm.
I really was expecting myself to go ‘blech’ at the taste due to it being December (why, these taste like October!), which is clearly a time for all things peppermint. In fact, I’d practically made a list of people whom I could dump these little treasures onto, because I was dreaming of bigger and mintier things. But one taste and I was hooked. As in, 4-day-sugar-rush hooked.
I wanted to preface this by saying “it’s super easy to make!” but as previously stated, I had to sacrifice numerous tubs of marshmallow creme and one very dear member of my Lagostina kitchenware family. So instead, I will say “follow the directions very carefully, and should your fudge turn a black, charcoal-y colour, ABORT MISSION”. For some reason, that wasn’t my first instinct on attempt number one.
{perfectly creamy 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:
- Line a 9×9 inch pan with aluminum foil, and set aside.
- In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
- 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.
- 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.
One final warning: this fudge turns out super creamy and delicious, and is perfect for bribery.
{molded in mini cupcake tins}
To note: I attempted to make this at first without a candy thermometer, and that’s probably where I went wrong. Once I got a thermometer and followed these directions, everything worked. I also didn’t line my pan with foil, which resulted in the fudge crumbling slightly when I removed it. In hindsight, I’d recommend the tinfoil lining, because it’ll make your fudge look nicer and more presentable.
