Wednesday, November 16, 2011

Pumpkin Fudge

I tried to make pumpkin fudge 2 weekends ago and it was a major flop. I tried to follow this recipe and flopped big time. It had the consistency of taffy even after sitting in the fridge AND freezer. It also looked to have separated into a layer of white chocolate and a layer for orange. I failed.

I tried again, this time modifying the recipe, and it tastes like heaven.
2C sugar
1C brown sugar
12 tbs butter
2/3C evaporated milk
1/2C canned pumpkin
2 tsp pumpkin pie spice
12oz bag (1.5C) of white chocolate chips
7oz jar (1.5C) of fluff 
1.5 tsp vanilla

  1. Line 9x13 pan with wax paper.
  2. Heat a medium-large sauce pan.
  3. Add sugar, brown sugar, evaporated milk, pumpkin, butter, and pumpkin pie spice to sauce pan.
  4. Bring ingredients to a boil. Let boil for 12 minutes over medium heat, stirring regularly.
  5. Remove sauce pan from heat and quickly stir in vanilla, chocolate chips, and fluff until smooth and blended.
  6. Pour immediately into a 9x13 pan.
  7. Let cool/harden. I waited until it cooled, cut it up then put it in an airtight container in the fridge.
  8. Enjoy!

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