my sweet pumpkin

This is a particularly special post. I didn’t make this recipe. I fully intended to…I found this awesome sounding pumpkin fudge recipe, waited for the occasion to make it, gathered the ingredients, and got it in my head to do it one specific evening. What happened that evening I cannot remember much of, as I fell asleep on the couch at about 9:30 (call me grandma!) and not much else mattered after that. I vaguely remember being in and out of sleep, enough so to answer my husband’s “is this recipe hard?”s and to nod convincingly in response to his “don’t worry about the smell, it’s just a little smoke”. I woke up in the morning excited to see how it had come out—it looked good and tasted better. I felt like a Dad at the tee ball field watching his son hit a homer. My husband doesn’t cook much, for the simple reason that I like to so I do. I found it to be cute. Only to be made cuter by maybe wrestling him into my apron while he does it…..hey, a girl can dream. Back to the recipe—-it’s pumpkin but not overwhelmingly so, more of a spice fudge, with chunks of yummy nuts. Not a sludgy fudge, but the crumbly kind. It was our first stab at fudge and I liked it. Probably more so knowing that my sweet husband let me sleep while he was hard at work in the kitchen for a change : )

pumpkin fudge
from jamie cooks it up who got it from real mom kitchen

3/4 cup pecans, chopped
3 cups sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
½ cup canned pumpkin
2 tbs corn syrup
1 tsp pumpkin pie spice
1 bag (12oz) white chocolate chips
7 oz jar of marshmallow fluff
1 tsp vanilla
1 tsp olive oil
  • Line a 9×9 pan with tin foil and spray it with cooking spray.
  • Pour the olive oil into a small skillet over medium high heat. Add the pecans and sprinkle with a little salt and allow to toast to a golden brown, about 5 minutes.
  • Put the butter into a medium sized sauce pan and melt over medium high heat. Add the evaporated milk, pumpkin, corn syrup, sugar, and pumpkin pie spice. Stir the mixture to combine.
  • Bring it to a boil over medium high heat, stirring constantly. Once it comes to a boil, it should take about 15 minutes to reach the correct temperature. If you have a candy thermometer—you are looking for it to reach 234 degrees.
  • Remove from heat and QUICKLY add the marshmallow fluff, white chocolate, pecans, and vanilla. Stir until fully combined. This can be a little difficult because it gets very thick. Pour into a 9×9 pan.
  •  Let the fudge cool for at least 2 hours. Lift the foil out of the pan and lay the flat, leaving the fudge free standing. Cut into small squares and serve. Store leftovers (we didn’t have ANY), covered tightly in the fridge.
*note: I think our fudge dried out a little because it spent the night in the fridge uncovered. Also, our nuts were a little over cooked, leading to the dark specks in our fudge. It tasted great so no worries—do what you can and I’m sure it will work out great!

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