Tuesday, December 18, 2012

Pumpkin Fudge, Take 2



The original recipe called for white chocolate morsels and I shall have Pumpkin Fudge with the recommended morsels. This revision includes some more streamlining which I expected would shave off some precious time.

Pumpkin Fudge, Take 2
adapted from Southern Living
click to print

1 c pecans
3/4 c butter + a dab or two for the pan
3 c sugar
2/3 c evaporated milk
1/2 c pumpkin puree
2 tbsp corn syrup
1 tsp pumpkin pie spice (6:3:1:1 ratio of cinnamon:ginger:nutmeg:allspice)
1 (12-oz) package white chocolate morsels
1 (7-oz) jar marshmallow creme
1 tsp vanilla extract

Toast the pecans 7-9 minutes in a 350°F oven. Cool. Chop.



Butter a foil-lined 9-inch square pan.


Melt the butter in a 3 1/2 quart saucepan over medium-high heat. Stir in sugar, evaporated milk, pumpkin puree, corn syrup, and pumpkin pie spice.



Cook, stirring almost constantly, until mixture comes to a boil.

100°F when the components are combined, 168°F when bubbles are clearly present at the liquid edge, and 212°F when boiling is achieved. Accomplished in 5 minutes.

Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

236°F, a little too hot, reached in 7 minutes after the mixture just began boiling.

Remove pan from heat; stir in remaining ingredients until well blended.


White chocolate chips went in first with the idea that they'll have more time to melt, followed by marshmallow creme and nuts, almost forgot the vanilla, and well-stirred fudge mixture.

Let stand 2 hours or until completely cool; cut fudge into squares.

Hot into the pan and then cut 38 minutes later into 100 squares with a carving knife - the length works great. During that time, the camera forgot what white looks like. The fudge didn't turn yellow-green.


I took this and the last batch of fudge to work, reserving about a quarter of each for yours truly. The fudge went over like gangbusters. Conveniently, some people didn't like white chocolate and some preferred it over the white non-chocolate morsel fudge. That just goes to show that you can't go wrong either way, though I do like the chocolate version better.

This time, the morsels were almost completely melted. You really want to stir the mixture at the end like crazy; even after all the stirring I did it still wasn't perfectly homogenous. I chose to cut the fudge before going to bed so it wasn't totally cool yet, but was still firm enough to cut. After cutting I let it finish cooling overnight before transferring the squares to a plate for transport. The squares were not compromised by early cutting.

And since I hadn't left the burner on while adding the last few ingredients, this batch of fudge wasn't as crumbly as the last one. Smooth is nice, but I sort of like the crumbly.

Cost:
Total: $10.36 or about $0.01 for each of 100 nibble-sized pieces.

0 comments: