In case you have any leftover pumpkin puree from all those Thanksgiving pies, here’s one last recipe idea to help use it up and then I’ll stop with the onslaught of pumpkin posts already!
Let me just say, it was not my idea to combine pumpkin with fudge, but rather a request from a good friend who remembered having it as a child and it was ‘the best thing ever’.
I had my doubts.
So despite my reservations and although Dave is my arch-nemesis in the game Settlers of Catan, I couldn’t say no to his request and went searching for recipes for pumpkin fudge. This one on Allrecipes reminded me of last year’s Killer Crack Peanut Butter Fudge, and I decided to give it a shot.
The result was…Meh.
It had the perfect fudge texture, I couldn’t complain about that, but the pumpkin flavor was SO strong, TOO strong–and I love pumpkin! I couldn’t figure out what exactly it was about this fudge that I did not like–in fact I almost convinced myself that I DID like it, but after it had sat around for a few weeks (gulp), I had to be straight with myself.
“Self” I said, “Fudge is lucky if it lasts 24 hours in this house. Face it. You hate this fudge.”
Now, why would I give you this recipe? Because taste is subjective and some people loved this fudge. No, not just people who were tying to get on my good side, but real pumpkin pie connoisseurs (you know who I am talking about). So this recipe is for you. You’re welcome.
Oh and you were probably wondering, did my friend Dave like it? Was it everything that he remembered and more?
Um, not so much.
Incidentally, today is his birthday though, so Happy Birthday, Dave!
Pumpkin Pie Fudge
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1. Line a 9×9 inch pan with aluminum foil, and set aside.
2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
Playing with Pumpkin: the Series.
Part One:Chocolate-Pumpkin Swirl Brownies
Part Two: Pumpkin Muffins with Golden Raisins
Part Three: Pumpkin Spice Cake
A major storm blew in our way yesterday: a foot of snowfall combined with high winds made for a twenty-four hour blizzard. Our concert was postponed, people holed up in their houses, our evening guests canceled, and the city basically hunkered down to weather it out. A few hours before the snow was about to fly, I went out to buy staples. The grocery store parking lot was packed bumper to bumper as folks hastened to stock up on staples before they got snowed in. While most people were doubling up on milk, diapers, bread and maybe wine to last them through the storm, not I. 
This fudge turned out to be every bit as good (or ‘bad’, depending on your view of drugs) as Lynn had threatened. The texture alone is so amazing, you never want to be without a piece melting on your tongue. If you are a peanut butter fanatic, you’ll want to print up this recipe and invest in some marshmallow fluff shares.
This morning the sun shone brightly, glistening off the three foot drifts of snow. Luckily, Noah and I were able to dig out his sled from where it was nearly buried and go for a brisk walk.
