Sunday, November 21, 2010

White Chocolate Pumpkin Fudge

Ok, so I know I posted a pumpkin recipe last week - Aunt M's amazing Pumpkin Chocolate Chip Cookies. But it's November, people! I'm in pumpkin paradise!

As the lovely Kate Jackson says on her blog Framed Cooks, this fudge is pretty much "pumpkin nirvana". I couldn't agree more.

In fact, this fudge takes me to such a happy place that I feel inspired to write poetry about it:

Oh, fudge!
Pumpkin fudge!
White chocolate pumpkin fudge!
So gooey and smooth and sweet!
You're all I want to eat.
Your sweetness can't be beat.
I try, but can't retreat
From your flavor most complete.
It draws me from my seat
To eat and eat and eat
And eat and eat and eat
And eat and then repeat.
Oh fudge,
pumpkin fudge,
white chocolate pumpkin fudge!
How glorious a treat!

I find the power of this fudge even more impressive given the fact that in general, I'm not a huge fan of fudge. Moreover, I tend to shy away from any and all things white chocolate. So why do I love white chocolate pumpkin fudge so much?

Well, let's see. We've had our poetry lesson for the day. How about some math?

What do you get when you subtract the fudge and white chocolate from white chocolate pumpkin fudge?

Oh, yeah! Pumpkin! (That was an easy one.)

The P-meister is definitely the key ingredient here. The savoriness of the pumpkin counteracts a bit of the sweetness in the chocolate, sugar, and fluff that come together in just about any fudge recipe. I'm not saying that this fudge isn't sweet - because oh man, it is - but the pumpkin and pumpkin pie spice make the resulting sweet headache more than worth it.

What I also love about this recipe is its color. As you make it, the mixture goes from a milky cream to a bright and frothy orange, then calms down to a silky and smooth pastel baby orange. So pretty, you almost don't want to eat it.

But then you do. And pumpkin paradise is had. You're welcome.

White Chocolate Pumpkin Fudge
Adapted from Recipe Girl via Framed

3 cups granulated sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin (not pumpkin pie filling)
2 tbs light corn syrup
1 tsp pumpkin pie spice
12 oz package white chocolate morsels
7 oz jar marshmallow crème
1 cup chopped walnuts, plus another 1/2 cup for sprinkling on top
1 tsp vanilla extract

1. Line 9″ square pan with aluminum foil. Spray with nonstick spray.

2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, about 12 minutes, or until a candy thermometer registers 234° (soft ball stage).

3. Remove from heat and quickly stir in remaining ingredients until well blended.

4. Pour into prepared pan. Sprinkle remaining walnuts on top and press down slightly. Let stand 2 hours or until completely cool; cut fudge into squares.

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