Friday, November 27, 2009
Pumpkin Pie Fudge
I didn't want to compete with the traditional Thanksgiving desserts by making a gluten free version, but I also didn't want to be left out of all the desserty goodness. I decided to make something original, so no one would question whether or not it was gluten free. This fudge was extremely sweet, but very good in small amounts. I will play with the recipe in the future to try to limit that tooth shocking sweetness. Some said it was too sweet, others loved it. Enjoy at your own risk ;)
* 3 cups sugar (yikes thats a lot)
* 3/4 cup butter, melted
* 2/3 cup evaporated milk
* 1 cup pumpkin puree
* 2 T corn syrup
* 2 1/2 tsp pumpkin pie spice
* 6 oz white chocolate, chopped
*1 tsp vanilla
Optional: chopped pecans
Line an 8 x 8 pan with aluminum foil and grease.
Stir the ingredients, sugar through white chocolate together until boiling. Continue stirring almost the entire time. You may need to stop in order to reach desired temperature. It is VERY important that you allow the fudge to reach 234 degrees. If you don't you will have soupy fudge (like I did the first time I made this). When you have reached the desired temperature, pour into a bowl for a few minutes to allow the fudge to cool down. Add 1 tsp of vanilla extract and beat with a mixer for a minute or 2 to help lose the glossy look. Pour into pan and allow to cool. Fudge should begin to firm up quickly. Top with chopped pecans if desired. I think this adds to the pumpkin pie taste.
When fudge is completely cool and hardened. Remove from pan and cut into 36 pieces.
If fudge is soupy when cool, pour back into pan and bring up to a boil (using a thermometer to reach 234 degrees and repeat ending steps).
If you have any ideas on how to make this a little more creamy and a little less sugary, feel free to share. This was my very 1st time making fudge. In the meantime enjoy this pumpkin spice dessert :)