Now that fall is officially here, at least weather-wise, I’m excited to get right to one of my favorite fall activities – baking with pumpkin. To me, there’s nothing better than a lazy autumn Sunday full of football, something bubbling away in the crockpot, and a few hours to bake up some delicious pumpkin treats. In fact, these particular treats don’t even require baking at all – I decided that I this week, I needed to tackle another item on my list of “kitchen projects,” and this time it was fudge. Fudge used to be one of those things that eluded me – I thought it was supposed to be easy to make, but the two different recipes I followed in the past resulted in fudge so hard it was inedible. This time however, I did some research to see what gets fudge to set a little more on the soft side (answer: marshmallows!) and in no time at all I had thrown together this recipe for maple pumpkin fudge. It’s easy to make and it came out perfectly soft, just the way I like it. I hope you enjoy it, too!
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed light brown sugar
- 1 1/2 sticks unsalted butter, cut into small pieces
- 2/3 cup evaporated milk
- 2/3 cup pureed pumpkin
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 2 cups white chocolate chips
- 1/2 lb marshmallows or marshmallow crème
- 3 Tbsp maple syrup
Line a 12×8″ baking dish with foil, letting it hang over the edges. In a large sauce pan, whisk together the sugars, butter, evaporated milk, pumpkin, and spices.
Bring to a foil over medium heat, stirring constantly. Continue boiling for 10-12 minutes or until the candy thermometer registers 235 degrees Fahrenheit – soft ball stage (soft ball stage occurs when you drop some of the mixture into a bowl of cold water, and it forms a “soft ball” when it cools and is removed from the water).
Stir in the white chocolate chips first, and then the marshmallows or marshmallow crème and maple syrup.
Stir until melted, and then immediately pour into the prepared pan.
Let cool on a wire rack for 2 hours or until completely cooled. To cut, lift the foil from the ends of the dish. Cut the fudge into 1″ squares. Store in the refrigerator or freezer.