Thursday, October 24, 2013

Birthday Pumpkin White Chocolate Fudge

My sister recently had a birthday. She is a lover of anything pumpkin.
Growing up, she often requested a pumpkin pie as her birthday cake.
Yep! Candles on a pumpkin pie!

I came across a recipe for Pumpkin Pie Fudge on
 Mountain Breaths blog and decided to include it along
side the Pumpkin Cream Cheese Ganache
layered cake I made for her birthday cake. 
It was equally delicious!
Visit again for a future post for that recipe!

The fudge recipe is fairly simple with the first six ingredients
being cooked stove-top to soft-ball stage then the white
chocolate chips, vanilla, and marshmallow creme stirred in.
No waiting for butter to soften.  I always like that!

I used an 8" square baking pan instead of the original
listed 9x13 in order to get the height of the fudge I preferred.
I also left out the nuts because I have family members who cannot eat them.

I used some of the finished fudge as party favors at the place settings

with other fudge placed on a candlewick depression glass
plate sitting on the tabletop.

The next day, I placed the remaining fudge in candy
wrappers and delivered them to a dear neighbor.

Autumn to me is all about seeing how many different pumpkin
items I can make - some new recipes and some old favorites.

This Pumpkin White Chocolate Fudge is a nice surprise for
guests and incredibly delicious! 
Here is the recipe:

Pumpkin White Chocolate Fudge
(Makes about 3 lbs.)
2 cups white sugar
1 cup light brown sugar
3/4 cup butter (1 1/2 sticks)
5 oz. can evaporated milk
1/2 cup canned pumpkin
2 1/2 tsp. pumpkin pie spice
2 cups white chocolate chips
1-7oz jar marshmallow cream
1 cup chopped pecans or walnuts (optional)
1 1/2 tsp. vanilla 
Line a 9x13 inch baking pan (I used an 8x8!) with foil or parchment paper, leaving some hanging over the side for easy removal. Combine the white sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin pie spice in a mediums saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10-12 minutes or until candy thermometer reaches 234 degrees to 240 degrees. Quickly stir in the white chocolate chips, marshmallow cream, pecans and vanilla. Stir vigorously for 1 minute or until the white chocolate chips are melted.  Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until cooled. Refrigerator tightly covered overnight. Cut into 1 inch pieces. Best stored in refrigerator.
(Note:  If you don't want specks of white chocolate showing, melt the white chocolate chips in the hot sugar mixture first before adding the marshmallow creme.)
There is still time to give this seasonal fudge a try before
the holidays are upon us.  I hope you do!
Thank you for visiting my blog!
This week I will be joining  



1 comment:

  1. I don't make candy, but I love pumpkin fudge and want to give it a try. The main problem will be that I will eat too much of it. It would make nice little gifts too. Love the walnuts in the recipe.


Related Posts Plugin for WordPress, Blogger...