Friday, 21 October 2011

Pumpkin Maple Fudge

I know, I know.. again with the pumpkin. But I can't help it!! This is a pumpkin fudge recipe, it turned out to be really tasty, but I recommend letting it sit for a day or two in the fridge before you eat it. I tried it after only a day and it was still really gooey - sort of like taffy, but on the second day it firmed up a lot and was easier to cut and serve.

1 1/2 cups granulated sugar
1 1/2 cups packed light brown sugar
1 1/2 cups butter (cut into small pieces)
2/3 cup evaporated milk
2/3 cup pumpkin puree
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
2 cups white chocolate chips
4 cups mini marshmallows
3 tbps maple syrup

Very lightly grease a 9" square baking pan and set aside.

In a large saucepan whisk together the sugars, butter, evaporated milk, pumpkin and spices.

Bring to a boil over medium heat stirring constantly. Continue boiling for 10 to 12 minutes or until a candy thermometer registeres 235 degrees F (the soft ball stage).

Stir in the white chocolate chips, then the marshmallows and maple syrup. Stir until melted and immediately pour into the prepared pan.

Let cool on the counter or move directly into the fridge. Refridgerate overnight or 1 day before serving.



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