1 1/2 cup brown sugar 1 1/2 cup sugar 3/4 cup butter 1/2 cup milk 3/4 cup canned pumpkin puree pinch of salt 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1/4 tsp allspice 3 cup white chocolate morsels 20 marshmallows (regular sized) 1 tsp vanilla extract 24 oz vanilla candy coating Instructions In large pot, mix sugars, butter, milk, pumpkin, cinnamon, salt, ginger, nutmeg, cloves and allspice. Stir and bring to a boil. Continue to boil over medium heat for 10 minutes. Remove from heat. Stir in white chocolate morsels, vanilla, and marshmallows until melted. Mixture will get thick and dull. Pour into a mixing bowl (or use a hand-held mixer) and beat for about 2 minutes until smooth consistency. If making fudge, pour into a parchment lined 13x9 pan. Set aside to cool. Cut into bite sized pieces. If making truffles, place mixing bowl with fudge in refrigerator to set about 30-60 minutes. Using a small scoop, or tablespoon, scoop out balls of fudge, roll, and place on baking sheet. Once all fudge is rolled, melt the candy coating. Using a toothpick, dip each truffle into the melted chocolate, tap the side of the dish to let the excess run off, then set on a parchment lined baking sheet. Repeat for all truffles. I like to dress them up a bit so I melted 1/4 cup dark chocolate morsels, and 1/4 cup orange candy melts in a dish. Melt in microwave (I did 30 second intervals), and pour into a ziploc bag. Snip off the end and drizzle over the white chocolate truffles. Refrigerate for best flavor!
Posted on: Sat, 21 Sep 2013 02:22:29 +0000