Blog number two.... it might explain my current lack of enthusiasm for blog number 1

Tuesday, October 23, 2007

'Tis the season to eat pumpkin...

We play the cutest game at work - it is called "Boo!". It starts with one person who buys two goody bags and secretly places them on two people's desks and leaves a sign that reads "I've Been Boo'd" and then those two people boo two other people and so on. I love it! This year I got a cute bag with little Halloween themed cookie cutters: a pumpkin, a ghost and a bat. Boo me with something kitchen related??? They knew me too well. Immediately I had a plan.... Pumpkin Pie Fudge, in the shape of a tiny pumpkin!!! I went to the store that night to get boxes for the treats.

I waited for a night when I didn't have much going on to make the fudge. I had never made it before, and I knew I was going to need no distractions. Bradley is out of town this whole week on business, so Monday night was perfect. But let me just say... I probably won't ever make it again. When you bring the candy to a rolling boil.... watch out! My arms were covered in tiny red dots from the million degree liquid coming to a bubble and popping. That and it didn't completely set up... I'm blaming it on the stormy weather.

Pumpkin Fudge
recipe on
  • 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 9x9 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.
Mine didn't set up that night before I went to bed, so I put it in the fridge overnight and took it out the next morning to cut out the pieces... it was still runny! So I just left it on the counter and went to work with the intention of throwing it away when I got home. But when I returned, it had hardened about half way through. I'm sure that someone who had more experience in making fudge would not of had this problem. It was a pretty easy recipe. Cutting out the little pumpkins was fun, too!!

The experiment turned out ok for my first time. Everyone seems to like it, but I will just stick to my once a year craving for peanut butter and chocolate layered fudge, and let someone else make it!!

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