After I made the pumpkin cookies, I had about half a cup of pumpkin puree sitting around. Knowing my daughter’s love of all things pumpkin, I decided to try to make pumpkin fudge. I checked several recipes online, but they all seemed to call for a lot of butter. I hate wasting butter on experimental stuff I may not like, so I decided to create my own recipe.
Spicy Pumpkin Fudge
- 2 cups sugar
- 1/2 cup evaporated milk
- 1/2 cup pumpkin
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/2 cup white chocolate chips
- 2 cups marshmallows
In a heavy saucepan, over medium heat, bring the sugar, milk and pumpkin to the boil, stirring occasionally. I stirred this more than I usually do, as the pumpkin was an unknown factor. Good thing, as it tried to stick to the bottom. I cooked this to firm ball stage (when you drop a bit in cold water and can shape a ball). It took about 10 minutes. I let it sit for a couple of minutes, then added the white chocolate and marshmallows, then beat it for a couple of minutes. Then I spread it in a pan sprayed with cooking spray and let it set.
I wasn’t bad…I took it to work, and people enjoyed it. Personally, I found it weird, as I like my fudge sweet, not spicy. I sent some to my daughter, and am waiting for her verdict.