Pumpkin Fudge

It's autumn and that means it's time for everything pumpkin! Since we had an autumn wedding, I had to have pumpkin something--other than the centerpieces. So along with puppy chow and homemade sea salt caramels, I made pumpkin fudge for our Treat or Trick favor bags. This fudge is super pumpkin-y but not super sweet and that's exactly what I loved about it.

Recipe adapted from here.

Ingredients:
2/3 cup evaporated milk
2 1/2 cups white sugar
3/4 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
2 tablespoons butter
7-ounce jar marshmallow fluff
1 cup white chocolate chips
1 teaspoon vanilla extract

Directions:
Line an 8x8-inch pan with waxed paper and grease with cooking spray.

In a saucepan, heat evaporated milk and sugar over medium heat. Bring to a boil, stirring occasionally. Stir in pumpkin puree and pumpkin pie spice and bring mixture back to a boil. Stir in butter and marshmallow fluff and once again bring to a boil. Stirring frequently, mixture to 232 degrees F on the candy thermometer.

Once the mixture reaches 232 degrees, remove from heat. Add the chips and vanilla extract. Stir until all the chips are melted and the mixture is creamy. Pour into prepared pan. Allow the fudge to cool, remove it from the pan, and cut. Store fudge in a cool, dry place.

Enjoy!

~Krissy

More Pumpkin Recipes!
Cheese Tortellini in a Pumpkin Sauce
Cinnamon-Sugar Pastry with Pumpkin Dip
Pumpkin-Black Bean Stew with Spicy Sausage 
Pumpkin Bread!
Pumpkin Butter
Pumpkin Caramels!
Pumpkin Chocolate Chip Brownies
Pumpkin Lasagna Rolls
Pumpkin Oatmeal
Pumpkin Penne Casserole
Pumpkin Swirl Brownies
Roasted Pumpkin Seeds

Peanut Butter Fudge

Since my butterscotch fudge didn't turn out as planned, I decided to try one more fudge recipe this holiday season: peanut butter fudge . . . and it was a success!

Ingredients:
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup peanut butter chips
1 cup peanut butter
3 tablespoons unsalted butter, room temperature and cup into little blocks

Directions:
Line the bottom and sides of an 8x8 pan with parchment paper.

Combine the sweetened condensed milk, vanilla, peanut butter chips, peanut butter, and butter in a medium glass (heat proof) bowl.

Create a double-boiler by setting the bowl over a medium-size saucepan of simmering water. The bottom of the bowl shouldn't touch the water. Stir in chocolate chips. Mix until the chips are melted and the mixture is smooth.

Pour the fudge into the prepared dish and smooth the top with a spatula. Refrigerate for 5 hours or until the fudge is firm.

To cut the fudge, remove the parchment paper from the dish. Run a knife under hot water, dry it off, and use it to cut the fudge into squares. Store in an airtight container in the refrigerator.

Enjoy!

~Krissy

2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn
Homemade Chocolate-Covered Cherries
Sea Salt Nutella Fudge
Spiced Cranberry Juice

Check out last year's baking list!

Sea Salt Nutella Fudge

Source

I've made homemade caramels, marshmallows, and even candy corn. But for some unknown reason I've been intimidated by fudge. I don't know why. It's not difficult to make. So I decided to tackle it this holiday season. I absolutely love hazelnut-chocolate spread and I love chocolate and salt, so when I found this recipe I knew it had to be my first fudge recipe. But I do have a confession. I didn't use Nutella. I used Jiffy's Hazelnut-chocolate spread. It's cheaper and just as yummy.

Recipe comes from here.

Ingredients:
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips
1 cup hazelnut-chocolate spread
3 tablespoons unsalted butter, room temperature and cup into little blocks
sea salt

Directions:
Line the bottom and sides of an 8x8 pan with parchment paper and spray with cooking spray (you can also grease it with butter).

Combine the sweetened condensed milk, vanilla, chocolate chips, hazelnut-chocolate spread, and butter in a medium glass (heat proof) bowl.

Create a double-boiler by setting the bowl over a medium-size saucepan of simmering water. The bottom of the bowl shouldn't touch the water. Stir in chocolate chips. Mix until the chips are melted and the mixture is smooth.

Double boiler

Pour the fudge into the prepared dish and smooth the top with a spatula. Sprinkle with sea salt. Refrigerate for 2 to 5 hours or until the fudge is firm.

Sprinkle with salt

To cut the fudge, remove the parchment paper from the dish. Run a knife under hot water, dry it off, and use it to cut the fudge into squares. Store in an airtight container in the refrigerator. 

Enjoy!

~Krissy

2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn
Homemade Chocolate-Covered Cherries
Peanut Butter Fudge
Spiced Cranberry Juice

Check out last year's baking list!