Pumpkin Pie Fudge

Well...there's always a first for everything and this is the recipe that I tried to make but it went all wrong.  I've never made fudge before and now have a deeper respect for those that do...it was surprisingly challenging and takes a lot of muscle for all that stirring!  My fudge wouldn't set...despite making a 2nd  heating attempt (a no-no!) to try to salvage it.  The first time I heated it the color looked about right but after letting it  try to set I realized it just wasn't going to do that for me...it had the consistency of marshmallow fluff..probably because that was a prime ingredient.  So after reading about  how to save fudge that didn't set correctly, I threw everything back into the pan and tried to reheat it so that it would evaporate off more water and hopefully set properly upon cooling.  It ended up turning a caramel color and well, still didn't set. 

The problem was that I didn't have a candy thermometer and so I tried to use the cold water test to determine when the mixture was at the proper temperature.  Apparently what I thought was a "soft ball" was not quite there yet because my fudge ended up being more like a soft sticky taffy.  Chris says I should just make his Grandma's peanut butter fudge, instead.  I looked at that recipe and it looks more promising to me...no target temperatures needed hehe :).  Perhaps that will be my next fudge making adventure.

It's sad because I have to throw away all those ingredients.  Good thing I had everything on hand except for the condensed milk (which I got for $0.50 after the Kroger megasale) and the marshmallow fluff.  I also got to use my free butter (again from  Kroger megasale).

Anayway, at least we have Annie's pretty pictures to look at what could have been and drool over...and maybe one day I'll get the courage to try to make this again.  If you have better luck, let me know your tricks of the trade!  Even though it didn't set properly, it was still very tasty :).

PS:  Sorry MK but no fudge for work this time.  No worries, I'll bring some other treats sometime!

Pumpkin Pie Fudge

 Photo Credit: Annie's Eats





Ingredients:

• 3 cups sugar
• ¾ cup unsalted butter, melted
• 2/3 cup evaporated milk
• 1 cup canned pumpkin puree
• 2 tbsp. corn syrup
• 2 ½ tsp. pumpkin pie spice
• 9 oz. white chocolate, chopped
• 7 oz. jar marshmallow crème
• 1 cup walnuts, chopped and toasted (optional)
• 1 tsp. vanilla extract

Directions:

1. Stir together first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).
2. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Source: Annie's Eats