Pumpkin Fudge

Think you're too busy to make fudge?  Think again.  This one is perfect for autumn entertaining, a Thanksgiving hostess gift - or even a special, homemade Christmas gift.  It has a very smooth texture, and cuts beautifully (and easily).  If you like pumpkin, give it a try!  I made it this afternoon - and my kids haven't wanted to stop eating it. :)


Pumpkin Fudge

2 cups white sugar
1 cup firmly-packed brown sugar
3/4 cup (1 1/2 sticks) butter (plus extra for greasing the pan)
2/3 cup heavy cream (OR evaporated milk)
1/2 cup canned pumpkin
1 tsp cinnamon
1/4 - 1/2 tsp grated nutmeg
1 (7 ounce) jar marshmallow creme
1 (11 or 12 ounce) package white chocolate chips
1 1/2 tsp vanilla extract

Directions:

Line a 13x9 pan with foil; using a paper towel or napkin, rub the bottom and sides of the foil-covered pan with softened butter.  Set aside.

In a heavy, large saucepan (preferably at least 3-quart), combine the sugar, brown sugar, 3/4 cup butter, cream, pumpkin, and spices.  Add approximately 3/4 of the jar of marshmallow creme; set remaining creme aside.  (You'll use the rest at the end.)  Heat over medium heat until sugar dissolves, stirring frequently with a wooden spoon.

When the ingredients are melted and smooth, maintain the heat at medium while stirring constantly; bring mixture to a full boil.  (You'll know it's reached a full boil when you can't stir the bubbles down.)  Continue boiling and stirring for 5 minutes; remove from heat.

Stir in the remaining marshmallow creme and the white chocolate chips until the mixture is smooth, approximately 5 minutes.  (You may return the pot to a burner on low heat, if necessary, to help melt the chips.)  Add the vanilla; stir to mix well.

Pour into the buttered baking dish; set in a cool place to harden.  Cut into 1" squares; store in a cool place (or the refrigerator) in an air-tight container. 

~Makes approximately 12 dozen squares 

Variation:  If you like nutty fudge, stir in 1 cup chopped walnuts or pecans after you add the vanilla. :)

Phenomenal Fudge Sauce

Make this easy but fabulous hot fudge sauce but once, and you'll realize that the store-bought stuff can stay there... at the store. ;)

Ingredients:
*1 14-ounce can sweetened condensed milk
*12 ounces (2 cups) semi-sweet chocolate chips
*1/2 cup milk
*1 cup mini marshmallows
*1/4 tsp salt
*1/2 -1 tsp vanilla

Super-Easy Directions:
Place all ingredients EXCEPT VANILLA in a heavy-duty pot (a 2-quart pot is perfect) over medium-low heat.  Stir occasionally until chocolate chips and marshmallows are melted.  Remove from heat and stir in vanilla (or other flavoring... almond, orange, rum, liqueurs, etc.) to taste.  Cool slightly, pour into glass storage containers (a quart canning jar, several smaller jam jars, etc.), cover, and store in refrigerator.   Makes approximately 3 1/2 cups and keeps at least several weeks in the fridge... if you don't eat it all first, that is. :)

To serve over ice cream or other desserts, remove desired quantity from jar and warm in a small saucepan over low or medium-low heat, stirring constantly, until warmed through and pourable.  This will only take a minute or two.  Then top your favorite desserts and enjoy! :)  Chocolate-dipped strawberries, anyone?? Or do as my kids do, and eat it straight out of the jar, as a spoonful of good fudge. :)