While this recipe for Spiced Pumpkin Fudge from Libby's is not exactly difficult, it IS time consuming. The first step requires you to heat sugar to soft-ball stage (234-240 degrees, you will need a candy thermometer or the good old bowl-of-water test) while constantly stirring...and stirring...and stirring. If your arm is cramping up and you're starting to sweat from the heat of a pot of boiling sugar, you're on the right track...keep stirring. Before you get started you may want to crank up some tunes and crack open a bottle of pumpkin ale to help pass the time. That's what helped me at least :)
Spiced Pumpkin Fudge
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) evaporated milk
1/2 cup pumpkin
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) white chocolate morsels
1 jar (7 oz.) marshmallow crème
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
1. Line a 13 x 9-inch baking pan with foil.
2. Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heavy-duty saucepan. 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).
3. Quickly stir in morsels, marshmallow crème, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. 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. Makes about 3 pounds.
3. Quickly stir in morsels, marshmallow crème, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. 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. Makes about 3 pounds.
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