It's been cold and crisp in the morning, Fall in defiantly in the air. which has lead me to thinking about thanksgiving dinner. One of my favorite holidays!! Food and Family... usually in that order. Well I tried to make something different last night for a change. And pumpkin fudge seemed like the best idea.
Let me just set the stage... everything went perfect. I had everything ready ahead. No lumps, I didn't scorch the pot, or burn myself with molten sugar. I got my mixture up to the right temperature. ... and lets just say... I made a lot to share with everyone!
The perfect recipe for disaster.
...I made a fatal error.
I grabbed cans of sweeten condensed milk, instead of evaporated milk (which makes this recipe set up). So I now have about 5 lbs. of pumpkin goo frosting. But, the flavor is amazing if you like pumpkin pie!
I can't bring myself to throw it away, and after a few helpful suggestions, I now have some ideas to salvage it. So be forewarned that you may get surprised with something pumpkin soon.
I think i'll try it again, after I get rid of this first attempt.
Here is the recipe if your feeling daring.
good luck. (please let me know if your turns out.)
Pumpkin Pie Fudge.
3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate, chopped
7 oz jar marshmallow crème
1 cup walnuts, chopped and toasted * optional
1 tsp vanilla extract
Stir together first 6 ingredients in a 3 1/2-quart saucepan. over medium-high heat, slowly cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).
Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
