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. ---------------------------------- 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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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.

Maggie Riddle Johnson shared Shwapping Circle's photo.