Wednesday, December 2, 2009
Pumpkin Pie Maple Fudge
I am writing this post in very choppy air at 31,000 feet. I felt the need to write about something that reminds me of a happy time when I was making fudge, licking the spoons, listening to Norah Jones and had my feet firmly planted on solid ground. Now, I am being bounced around like a ping-pong ball at a very high altitude, my stomach is in my throat and my diet coke looks like a mini tsunami in it’s pathetic little plastic cup. God help me.
Sorry, I digress. Now, about this fudge. Let me just say that it is one of the great paradox’s of my life that I have managed to go through all of these years without having a cavity. I have such a sweet tooth that I border on dreaming about sugary treats while sleeping. I am not going to beat around the bush, this is candy showboating as “fudge”. Need evidence? Ok, there is a jar of marshmallow fluff that went into this recipe which is basically candy being poured into candy. This is a fabulous cure for all of you sweet-obsessed crazies like me. So, assemble, wait and enjoy!
Recipe adapted from Annie's Eats who adapted from Confections of a Food Birdie.
3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. real maple syrup
2 ½ tsp. pumpkin pie spice
Pinch of cinnamon
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp. vanilla extract
Stir together first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Refrigerate over-night; cut fudge into squares.