Pumpkin Fudge Just Got Pumpkinier
Pumpkin Fudge is my latest love. I found the original recipe at HD Mac’s Crafty Blog and More at this post. Be sure to check out Marcia’s blog; the crafts, recipes, challenges and more will give you a lot of good ideas and reading material.
Now, onto the recipe. I even improved on it – in my opinion anyway. I don’t care for butterscotch chips, so, it’s not too surprising I didn’t love the original recipe. I substituted white chips for the butterscotch chips. The pumpkin taste is much more pronounced now.
And I made it in the microwave. I started off by using the Fantasy Fudge microwave recipe on the marshmallow creme bottle. I love easy!
Susan’s Microwavable Pumpkin Fudge (Be careful this mixture gets very bubbly and very hot in the microwave.)
Ingredients
- 3/4 Cup Butter or Margarine (I used butter.)
- 3 Cups Sugar
- 2/3 Cup Evaporated Milk
- 1/2 Cup Libby’s Solid Pack Pumpkin
- 1 12oz Package Nestle Toll House Premier White Morsels
- 7 Ounces Marshmallow Creme
- 1 Teaspoon Pumpkin Pie Spice
- 1 Teaspoon Vanilla Extract
- OPTIONAL: 1 Cup of Chopped Pecans
Microwave Instructions
- Put the butter in the bowl and heat on HIGH until melted – about 1 minute.
- Stir in Sugar, Evaporated Milk, and Pumpkin. Mix well.
- Microwave mixture on high 3 minutes, stir.
- Two minutes, stir.
- Three minutes, stir.
- Two and one half minutes, stir. Check temperature. See Note at the end of the recipe.
- Microwave two minutes more if needed, stir.
- Gradually stir in white chips.
Add the following to the bowl, mixing until well blended. Be careful this mixture is very bubbly and hot!
And then:
-
Pour quickly pour into a greased 13×9 baking pan, spreading just until even.
-
Cool at room temperature; cut into squares.
-
Store tightly wrapped in refrigerator.
Note: At this point (Step 6) I used my candy thermometer to see how hot the mixture was. It needs to be 234 degrees Fahrenheit. Both times I made this, I needed to add Step 7 and cook for two more minutes. My microwave is 1000 watts. From now on I won’t have to check the temperature at Step 6.
Let me know if you make this. How did it turn out? Any additions? Suggestions?
1.
Marcia "HDMac" McFarlane | . at .
Wahoo!!! The white chips do sound like they would be good too! I am so pleased that you could use, adapt and fall in love with this! lol. Thanks for letting me know!!!!!
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2.
Elizabeth | . at .
My only suggestion is could you adapt this for vegans? 😉
It sounds divine. I bet is smells great too. I adore pumpkin!
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3.
Spring | . at .
Elizabeth,
Maybe substitute almond butter and vanilla flavored soy milk and carob chips?
I’d use less soy milk and more carob chips and maybe add a Tbs of flour (!?) for texture…just a thought.
Or make homemade vegan marshmellows and don’t let them set up and use that for the marshmellow creme, then substitute the other ingredients, staying light on the soy milk and a little heavy on the carob chips for texture and maybe adding a bit more raw sugar for taste.
Don’t know how this will work, you might have to make it many times to get it right 🙂
Happy Experimenting!
Just a thought.
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4.
susan2009 | . at .
Elizabeth, let us know if you try this adaptation by Spring. Robbie has some ideas too. I’ll let you know what she says.
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5.
Elizabeth | . at .
Here’s my dairy free version:
http://weirdandsurprisinglygood.blogspot.com/2008/10/pumpkin-fudge-dairy-free.html
I borrowed your excellent layout for the recipe. I figured it would be ok since we are related (and I’m not making $$ off of it.) Thanks for making it easy to read and pretty to look at.
Thanks Mom for posting the recipe!
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6.
Low Carb Pumpkin Pancakes | Fruitful Words | . at .
[…] Pumpkin Fudge Just Got Pumpkinier […]
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