Tuesday, October 04, 2011

Tasty Tuesday

Autumn is a second Christmas for me, I get excited watching the leaves turn the shades of fall, the crisp air, decorating the house inside and out and baking all things pumpkin! Pancakes, muffins, bread, cheesecake, butter, scones and fudge...............oh yea, fudge! Have you had pumpkin fudge? It's rich, creamy and a pumpkin must have, in my book! I'll be making a batch for our annual fall fun night coming up soon!

Pumpkin Fudge

1 cup chopped walnuts, divided

1 1/2 cups granulated sugar

1 1/2 cups packed light brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces

2/3 cup evaporated milk

2/3 cup pureed pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/8 teaspoon allspice

2 cups white chocolate chips

1 jar (7 oz.) marshmallow crème

1 1/2 teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees F. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.

Line a 13 x 9-inch baking pan with foil letting the foil extend up the two short sides of the pan and overhang slightly on both ends.

I use this recipe from Sweet Pea's Kitchen because it's very close to my favorite fudge recipe, plus it's easy and so good! This will fit right in at Thanksgiving too, so if your wanting to be the "it" girl with the yummy fudge, try this pumpkin version, ain't nothing sweeter!