Pumpkin Fudge

The first time I ever heard of Pumpkin Fudge, was about five years ago. My mother had Alzheimer’s type dementia and was in a local nursing home/retirement center and I had taken her for her bi-weekly appointment at the beauty shop. The hairdresser and I were talking about all of the local fall festivals and she said that she had gone to a pumpkin festival where she had eaten pumpkin fudge, liked it and was trying to find a recipe. I don’t know why, but I found the thought of Pumpkin Fudge repulsive…I love all of the sweet things made with pumpkin but something about making it into fudge….eeeewwww!

Last year the division I work in planned to have a bake sale to raise money for our CPAC fund raiser for the Parachute Program. My oven had broken and I was searching for something I could prepare that didn’t require the use of one. For some reason, I decided to make Pumpkin Fudge….don’t even ask me why. Actually, I made some peanut butter/chocolate thing to sell but provided the fudge as part of our refreshments. I had a feeling very few, if any, of my co-workers had ever heard of pumpkin fudge, and may not want to buy it. My thinking was that if they tried it and liked it, the next time we had a bake sale, or at our Christmas auction, someone might buy it. I made the fudge and after I had poured it into the pan to cool, tasted what was left on the spoon….I couldn’t believe it…it was delicious! Needless to say, I licked the spoon clean. It was also a hit at the bake sale!

I wish I had tried making Pumpkin Fudge when I first heard about it so that my dear little mother could have tried it….she loved pumpkin and fudge….I know she would have liked this too.

The divisional bake sale is this week and this time I’m making the Pumpkin Fudge to sell.

1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/2 cup mashed pumpkin (canned)
2 tablespoons butter
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 package vanilla flavored baking chips -- (12 ounce)
2 cups miniature marshmallows
1/3 cup chopped nuts (optional)
1 1/4 teaspoons vanilla extract

Using butter or margarine, lightly grease the sides and bottom of a medium saucepan. Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan.
Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes.
Remove from the heat and stir in the baking chips and marshmallows until melted.
Stir in the nuts and vanilla extract.
Pour into an 8-inch square pan that has been lined with foil and greased.
Chill mixture until set.
Cut into small squares to serve.
Cover and store in refrigerator.

Sugar, Pumpkin, Milk, Butter, Pumpkin Pie Spice and Salt

Boil....I always use a wooden spoon whenever making candy. I read once that you should never use silver or flatware.

Add white baking chips and marshmallows...you really need to work fast at this point. You don't want the fudge to get hard before getting it to pan.

Add Vanilla

Pour into prepared pan and chill until set. Cut and store in fridge.

This is a very easy recipe...you don't have to use a thermometer or have to get it to the soft or hard ball (can't remember which it is) stage. All of my fudge receipes use either marshmallows or marshmallow cream.