Pumpkin Pie Fudge
3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup fat-free evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract
Directions:
Line a 9-inch square pan with aluminum foil. Spray with nonstick spray or line pan with parchment paper
Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).
Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.
Sept 18, 2013 notes:
* The key to good fudge is to follow the directions exactly. Use an accurate candy thermometer and allow the mixture to reach the temperatures called for in the recipe before moving to the next step. Add each ingredient in the order listed by the recipe. Vigorous stirring at the wrong time (after it's reached the soft-ball stage) can actually promote crystallization of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue.
Method
Once the fudge reaches 240 degrees F/115 degrees C (the "soft-ball" stage), do not stir it or even shake the pan until it has cooled to about 110 degrees F/43 degrees C. When pouring the fudge from the saucepan to the serving pan, don't scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge. For first-time candy makers, look for recipes that call for corn syrup, marshmallows, or marshmallow crème: these ingredients prevent crystallization of sugar into large granules, so the texture of the fudge will remain smooth. Recipes using cream or evaporated milk are less likely to curdle than regular milk.********* Nicole, Shwapping Circle
Marshmallow Fluff is an American product not available to all countries. its a marshmallow confection and can be homemade by using this recipe:
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Fudge Tarte à la citrouille
3 tasses de sucre
3/4 tasse de beurre non salé, fondu
2/3 tasse de lait évaporé sans gras
1 tasse de citrouille en conserve
2 cuillères à soupe de sirop de maïs
2 1/2 cuillère à café d'épices tarte à la citrouille
9 oz pépites de chocolat blanc
7 oz guimauve peluches
1 cuillère à café d'extrait de vanille
Itinéraire:
Mélanger le sucre, le beurre, le lait, la citrouille, le sirop de maïs et tarte à la citrouille épices dans une grande casserole à feu moyen-vif. Cuire, en remuant constamment, jusqu'à ce que le mélange arrive à ébullition. Poursuivre la cuisson, en remuant constamment, jusqu'à ce qu'un thermomètre à bonbons indique 234 ° F (stade soft-ball).
Retirer la casserole du feu. Incorporer le chocolat blanc, flocons de guimauve, et la vanille et bien mélanger. Verser dans un papier d'aluminium graissé ou un moule tapissé de papier parchemin. Laisser reposer 2 heures ou jusqu'à refroidissement complet. Couper fudge en carrés.
3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup fat-free evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract
Directions:
Line a 9-inch square pan with aluminum foil. Spray with nonstick spray or line pan with parchment paper
Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).
Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.
Sept 18, 2013 notes:
* The key to good fudge is to follow the directions exactly. Use an accurate candy thermometer and allow the mixture to reach the temperatures called for in the recipe before moving to the next step. Add each ingredient in the order listed by the recipe. Vigorous stirring at the wrong time (after it's reached the soft-ball stage) can actually promote crystallization of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue.
Method
Once the fudge reaches 240 degrees F/115 degrees C (the "soft-ball" stage), do not stir it or even shake the pan until it has cooled to about 110 degrees F/43 degrees C. When pouring the fudge from the saucepan to the serving pan, don't scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge. For first-time candy makers, look for recipes that call for corn syrup, marshmallows, or marshmallow crème: these ingredients prevent crystallization of sugar into large granules, so the texture of the fudge will remain smooth. Recipes using cream or evaporated milk are less likely to curdle than regular milk.********* Nicole, Shwapping Circle
Marshmallow Fluff is an American product not available to all countries. its a marshmallow confection and can be homemade by using this recipe:
https://www.facebook.com/
--------------------------
Fudge Tarte à la citrouille
3 tasses de sucre
3/4 tasse de beurre non salé, fondu
2/3 tasse de lait évaporé sans gras
1 tasse de citrouille en conserve
2 cuillères à soupe de sirop de maïs
2 1/2 cuillère à café d'épices tarte à la citrouille
9 oz pépites de chocolat blanc
7 oz guimauve peluches
1 cuillère à café d'extrait de vanille
Itinéraire:
Mélanger le sucre, le beurre, le lait, la citrouille, le sirop de maïs et tarte à la citrouille épices dans une grande casserole à feu moyen-vif. Cuire, en remuant constamment, jusqu'à ce que le mélange arrive à ébullition. Poursuivre la cuisson, en remuant constamment, jusqu'à ce qu'un thermomètre à bonbons indique 234 ° F (stade soft-ball).
Retirer la casserole du feu. Incorporer le chocolat blanc, flocons de guimauve, et la vanille et bien mélanger. Verser dans un papier d'aluminium graissé ou un moule tapissé de papier parchemin. Laisser reposer 2 heures ou jusqu'à refroidissement complet. Couper fudge en carrés.
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