It's all stovetop cooking so no need to preheat ovens. Convenient, huh? You'll need to line a 9x9 dish with tin foil and spray it with your favorite cooking spray so we don't end up with a sticky situation on our hands later on. Set the pan aside...we'll need it shortly!
I admit that I did not have all the ingredients for this fudge on hand already and had to make a grocery store run to get a few of them (namely, marshmallow fluff and white chocolate chips). However, they weren't expensive, they were easy to find, and, now that I know how awesome this fudge is, they may have to become staple items in my repertoire!
Let's gather up all the stuff we need, shall we? We'll need evaporated milk and white sugar to start off. In a medium saucepan, bring 3/4 cup of evaporated milk and 2 1/2 cups of sugar to a boil.
Mix in 3/4 cup of canned pumpkin and all of your spices: 1/2 tsp cinnamon, 1/4 tsp allspice, and 1/4 tsp clove. If you have pumpkin pie spice, feel free to use 1 tsp of that in place of the cinnamon, allspice, and clove medley. Stir until it's all incorporated and the whole thing has come back up to a boil. Now, add a jar (7 oz) of marshmallow fluff and just a wee little 2 tbsp. of butter.
Like fluffy pillows...
Once you stir it up, the mix will look a bit like vanilla pudding or pale peanut butter. Very nice!
We want to bring this to a rolling boil and then drop the heat just enough to maintain the boil. You'll want to stir it occasionally for the next 18 minutes. The mixture will darken as it cooks. Check it out...
5 minutes... 12 minutes...
Once the 18 minutes has elapsed, remove your pan from the heat. Add 1 tsp. of vanilla and a cup of white chocolate chips and stir until creamy.
Nice "before" and "after," yes? It's going to be pretty darn sticky at this point so let's not waste any time. Grab that foil-lined pan that you set up earlier and let's get this fudge poured in!
Waterfall of deliciousness!
I know it's going to be difficult, but let the fudge cool in the pan until hardened. Maybe you should go for a walk or something...avoid the fudge until it's ready! Cutting it if it's not ready yet will only get you a glob of semi-liquid goo on your knife. Bad form. Just be patient. Give it an hour and then invert the pan and peel off the foil. You will see that good things come to those who wait.
Try it. You'll like it.
-Sam
Pumpkin Fudge
2/3 cup evaporated milk
2 ½ cups white sugar
¾ cup canned pumpkin
½ teaspoon ground cinnamon
¼ tsp allspice
¼ tsp ground cloves
7 ounces marshmallow creme (1 jar)
2 tbsp butter
1 cup white chocolate chips
1 tsp vanilla extract
Line a 9x9 inch pan with aluminum foil, spray with cooking spray, and set aside.
In a medium saucepan, bring the evaporated milk and sugar
to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree, cinnamon, allspice, and clove and return
the mixture to a boil. Stir in marshmallow fluff and butter. Bring to a rolling
boil. Drop the heat to maintain the boil and then cook, stirring occasionally, for 18 minutes.
Remove the pan from the heat. Add white chocolate chips and vanilla. Stir
until creamy and all chips are melted. Pour into the foil-lined pan. Cool,
remove from pan, and cut into squares.
Store squares wrapped in parchment or wax paper.
No comments:
Post a Comment