Receta Pumpkin Fudge
Pumpkin Fudge
Oh pumpkin, how you infiltrate my life for a few months every year. Your warming goodness is just too enticing - I cannot resist! Regretfully, the pumpkin season is slowing coming to a close for most people, but at least I have enough frozen pumpkin puree in my freezer to last me through a nuclear war. So sit tight with me while I continue to publish posts that pertain to pumpkin for a few more months. It'll be worth it… I think.
I assume you've already heard enough about my Friendsgiving feast I had a few weeks back so I'll spare you and just get onto what this fudge tastes like. I did bring it to the party for the dessert portion of the meal, so you could ask everyone in attendance, but you'll most likely have to trust my word. However, I think you do need some photographic evidence to prove that this blessed meal actually happened. This would be our "awkward family photo." I also have one of everyone recreating the Last Supper, but everyone is just so much prettier in this one:
Fudge. Right, the main course of this post. Obviously it's delicious, and that's saying a lot coming from me! I was spoiled with the World Famous Mackinaw Island Fudge growing up and little can live up to it for me. The original recipe called for chopped walnuts and white chocolate (so I guess you can add those in if you want) but I'm a purist and like my chocolate dark... just like my...coffee! If anything, I can make the logical excuse that dark chocolate is actually healthy for you! Don't mind the fact that the recipe also has butter, marshmallow and evaporated milk… just think of that as "extra warmth for the winter." Right? The initial flavor note in the fudge is pumpkin, but is soon diluted by the soft flavor of chocolate. Texture wise, it almost melts in your mouth, which if you're like me, leads to eating a lot of little squares of fudge.
Pumpkin Fudge
Adapted from: Sweet Pea's Kitchen
Ingredients:
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
- 2/3 cup evaporated milk
- 2/3 cup pureed pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 2 cups dark chocolate chips
- 1 jar (7 oz.) marshmallow crème (I couldn't find any, so I chopped up large marshmallows)
- 1 1/2 teaspoons vanilla extract
Directions:
Line a 13 x 9-inch baking pan with foil letting the foil extend up the two short sides of the pan and overhang slightly on both ends.
In a heavy saucepan, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
Quickly stir in dark chocolate chips, marshmallow crème (or mini marshmallows), and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan and top with remaining 1/4 cup walnuts. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces.