NaBloPoMo Pumpkin fudge

moar funny pictures

Now that's just disgusting.
Funny, but disgusting.

Ok here is a two for one recipe.

My original plan (AM) WAS to make each and every one of these recipes. It was! I swear! But then my precious other half decided it was best to move just minutes before the holidays and well, I'll quit whining now. So I do plan to make all of these recipes, all of them, and I am excited about critiquing them and showing you'all pictures. So, that will come. Maybe I'll make it a NY resolution. We'll talk about that later.

Anyhoots, I found two totally different recipes for this pumpkin fudge so I thought I'd post both. Doesn't this sound good! Maybe a little rich, but, fudge! It's fudge! Gotta love fudge!

INGREDIENTS

• 3 cups white sugar

• 1 cup milk

• 3 tablespoons light corn syrup

• 1/2 cup pumpkin puree

• 1/4 teaspoon salt

• 1 teaspoon pumpkin pie spice

• 1 1/2 teaspoons vanilla extract

• 1/2 cup butter

• 1/2 cup chopped walnuts (optional)

• DIRECTIONS

• Butter or grease one 8x8 inch pan.

• In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.

• When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).

• Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Pumpkin Fudge

Yields: 1 9x9 inch pan

Ingredients:

• 2 tablespoons butter

• 2 1/2 cups white sugar

• 2/3 cup evaporated milk

• 6 ounces white chocolate chips

• 7 ounces marshmallow creme

• 3/4 cup canned pumpkin

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

Line a 9x9 inch pan with aluminum foil, and set aside.

In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.