Pumpkin Pie Fudge adapted from as seen on Marcus Samuelsson, adapted from Annie’s Eats, Confections of a Foodie Bride, and originally, Southern Living 3 cups sugar 3/4 cup unsalted butter, melted 2/3 cup fat-free evaporated milk 1 cup canned pumpkin 2 Tbsp corn syrup 2 1/2 tsp pumpkin pie spice 9 oz white chocolate chips 7 oz marshmallow fluff 1 tsp vanilla extract Directions: Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage). Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares. Yield: 56 pieces. Nutrition Information (per piece): 93 calories; 3.7 g. fat; o mg. cholesterol; 9 mg. sodium; 15.7 g. carbohydrate; 0.2 g. fiber; 0.3 g. protein Result: Divine! This fudge was wildly popular at the bake sale and it was all gone…and quickly! Waiting for fudge to get to “soft ball” stage can take awhile…but it’s worth the wait. This is creamy, rich, and worth the splurge…no doubt about it! TGIF. I hope to call it quits at a very reasonable time at work today and hit the
Posted on: Mon, 16 Sep 2013 21:52:04 +0000