I had baked pumpkin breads and had some pumpkin left over. Searched the Internet and found a pumpkin fudge recipe.
I've made tons of fudge and very few flops but this was awful - it never set. Put it in the freezer and that didn't help
either. So I made some little tarts, used this as the filling and put some whipped cream on top. Too sweet for me but
it was good and could use it as a sauce to pour over some ice cream.
Can anyone tell me what was wrong with this recipe? I think it was the evaporated milk (I've always used condensed
milk) and don't know why I followed the instructions and used aluminum foil. After baking and cooking for six hours
and coming up with this bright idea, guess I was too tired to think straight!
Here's the recipe:
Pumpkin Fudge
2 tablespoons butter
2-1/2 cups white sugar (too much for me!)
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon cinnamon
1 tsp. vanilla extract.
1. Line a 9x9" pan with aluminum foil & set aside.
2. In a 3 qt. saucepan, heat milk & sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
3. Mix in pumpkin puree & cinnamon; bring back to a boil. Stir in marshmallow creme & butter. Bring back to a
rolling boil. Cook, stirring occasionally, for 18 minutes.
4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy & all chips are melted. Pour into
prepared pan and cut into squares. Store in a cool, dry place.
I followed the directions - which may have been the problem (*.*) - and used Ghiradelli's white chocolate and thought
it odd that they didn't all melt.
Any suggestions you have, I'd sure appreciate hearing them! Thanks in advance.
