PUMPKIN PIE FUDGE
This recipe needs 3-4 hours setting time.This easy no-bake Pumpkin Pie Fudge is the perfect fall sweet treat. The cosy flavours of Autumn in a silky, smooth fudge with a crunchy no-bake biscuit base and it makes a wonderful edible gift too.
Provided by Marie Roffey
Categories Afternoon Tea Dessert Snack Sweets
Time 35m
Number Of Ingredients 13
Steps:
- Line an 8x8 inch square baking pan with baking paper.
- Put 30g of biscuits aside. Blend the other 200g to fine crumbs, then add the melted butter and blend to combine. Tip the mixture into the prepared tin and press down. Place in the fridge to firm up.
- Crumble the remaining biscuits and set aside.
- Before starting the fudge make sure to have your other ingredients read to go as you don't want to leave the fudge cooking while you are doing other things, or it may burn.
- Have the ½ cup of pumpkin puree at the ready. Put the white chocolate, cinnamon, all spice, salt and vanilla in another bowl.
- Now start the fudge: Combine the sweetened condensed milk, sugars, glucose or corn syrup and butter in a heavy based saucepan.
- Stir, over low heat, without boiling, until the sugar is dissolved and the mixture is smooth. Cook for 5 minutes, allowing a slight bubble, until it starts to thicken. If at any time, you notice the mixture is starting to catch on the bottom, stir well and turn the heat down a little. If it catches too much and you see burnt bits, you can still save it, just pour the mixture through a strainer into a new saucepan and continue.
- Add the pumpkin puree and bring to a gentle simmer while stirring regularly until the mixture is smooth and thickened again (another 6-8 minutes or so).
- Remove from heat and immediately add the remaining ingredients (vanilla, cinnamon, all spice, salt and white chocolate). Stir until the white chocolate has completely melted and fully mixed through, then pour the fudge over the biscuit base. Tap gently on your workbench to smooth out the fudge, then sprinkle over the crumble biscuits.
- Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate for around 4 hours or overnight.
- Cut into squares and serve.
Nutrition Facts : ServingSize 65 g, Calories 270 kcal
PUMPKIN FUDGE
I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.-Marlene Fudge, Rushville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 pounds.
Number Of Ingredients 12
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
EASY PUMPKIN PIE FUDGE
Soft, creamy fudge with all the flavors of your favorite pumpkin pie. A sweet way to usher in fall.
Provided by Amanda Formaro
Categories Desserts
Time 3h30m
Number Of Ingredients 9
Steps:
- Line a 9×9 baking dish with aluminum foil so that there's extra hanging over all four edges to use as handles. Lightly coat foil with cooking spray.
- Melt butter over medium heat in a medium saucepan. Stir in the sugar, milk, pumpkin, corn syrup, and pumpkin pie spice and increase heat to medium-high.
- Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring frequently, until a candy thermometer reads 235 degrees F (soft-ball stage). This can take anywhere from 10-20 minutes depending on your interpretation of "medium-high" heat.
- Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended.
- Pour hot fudge mixture into the prepared pan. Let stand 2 hours or until completely cool.
- Refrigerate for one hour before cutting fudge into squares.
Nutrition Facts : ServingSize 1 square, Calories 94 kcal, Carbohydrate 16 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 7 mg, Fiber 1 g, Sugar 15 g
PUMPKIN FUDGE
Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.
Provided by Cathy
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
- In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
- Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
- Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 49.5 g, Cholesterol 9.2 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 70.9 mg, Sugar 44.8 g
PUMPKIN PIE FUDGE
Make and share this Pumpkin Pie Fudge recipe from Food.com.
Provided by ame2sky
Categories Candy
Time 30m
Yield 2 pounds candy, 100 serving(s)
Number Of Ingredients 10
Steps:
- LINE bottom of 13 x 9-inch baking pan with parchment paper.
- 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 degrees to 240 degrees F (soft-ball stage). If you don't have a thermometer you can check using a clear glass with cold water and by dropping some of the mixture into the glass. A soft ball will form that flattens out when you remove it from the water.
- QUICKLY STIR in morsels/chips, marshmallow crème, and vanilla extract.
- Stir vigoriously for 1 minute or until morsels and crème are melted.
- Immediately pour into prepared pan.
- Let stand on wire rack for 2 hours or until completely cooled.
- Refrigerate tightly covered.
- To serve, cut into 1-inch pieces.
Nutrition Facts : Calories 59.5, Fat 2.3, SaturatedFat 1.4, Cholesterol 4.7, Sodium 18.6, Carbohydrate 9.6, Sugar 8.7, Protein 0.3
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