Oh Fudge

In a similar vein as whoopie pies, fudge may not be the most glamorous of desserts, but it's definitely one of those homespun standards that always manages to make it onto the dessert side of the table at family potlucks and always manages to disappear--piece by addictive piece. 

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 :) 

I do have a sneaking suspicion that the refusal of the sugar to reach soft-ball stage in a reasonable amount of time may have something to due with the fact that I had to use dark brown sugar instead of light brown sugar.  Oops.  But I'd love to hear about your experience it if anyone else gives this recipe a try!  The fudge was still delicious even though I finally threw in the towel (the spoon?) while the sugar was still only at 220 degrees.  Shh, don't tell.

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.

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