Boy does time get away from us. The hubs & I have been trying to finish up Christmas shopping, get the basement finished so we can start on the nursery, traveling to Chicago & back, etc... I have been cooking, but mostly old standbys. But I have been on a baking kick!
I made some pumpkin fudge a few weeks ago. Lordy were these sweet! I felt like I was eating a softened cube of sugar sprinkled with pumpkin spice. Not all was lost with this recipe though. I was able to use my candy thermometer for candy (and not for pan frying) and I gathered some experience in making fudge.
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) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup LIBBY'S® 100% Pure Pumpkin
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 jar (7 oz.) marshmallow crème
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
LINE 13 x 9-inch baking pan with foil.
COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in 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).
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.
I wont be making these again. I like pumpkin far too much to waste it like this.