This recipe was in the Honolulu Advertiser today.
"This recipe, from "A Baker's Field Guide to Holiday Candy and Confections" by Dede Wilson (Harvard Common Press, 2005), transforms pumpkin pie into candy. It goes together quickly and is guaranteed not to fail because of the use of marshmallow creme (which keeps the fudge stable). It's supposed to be refrigerated overnight before cutting and serving, so plan accordingly.
SPICED PUMPKIN FUDGE
Nonstick cooking spray
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
3 cups granulated sugar
2/3 cup evaporated milk
2/3 cup canned pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
12 ounces white chocolate, finely chopped
1 (7.5-ounce jar — about 1 1/2 cups) marshmallow creme
3/4 cup toasted pecan halves, chopped
Coat a 9-by-13-inch baking pan with nonstick cooking spray.
In a large saucepan, stir together butter, sugar, evaporated milk, pumpkin and spices. Bring to a boil over medium heat, stirring constantly, until mixture reaches the soft-ball stage (a glob of the candy, immersed in cold water, forms a soft ball — 235 degrees).
Remove from heat and stir in chopped chocolate. When chocolate is melted, stir in marshmallow creme until mixture is smooth. Stir in nuts and scrape into prepared pan, smoothing the top with an offset spatula. Cool to room temperature.
Refrigerate overnight or until completely firm. Allow candy to come to room temperature, then cut into 48 squares (six lengthwise cuts, eight crosswise cuts). If you cut when it's cold, it tends to crack and break.
Makes 48 servings.
Per serving (one piece of candy): 150 calories, 7 g fat, 3.5 g saturated fat, 10 mg cholesterol, 25 mg sodium, 22 g carbohydrate, 0 g fiber, 19 g sugar, 1 g protein
http://www.honoluluadvertiser.com/apps/pbcs.dll/article?AID=/20071017/LIFE02/710170391/1076/LIFE02
"This recipe, from "A Baker's Field Guide to Holiday Candy and Confections" by Dede Wilson (Harvard Common Press, 2005), transforms pumpkin pie into candy. It goes together quickly and is guaranteed not to fail because of the use of marshmallow creme (which keeps the fudge stable). It's supposed to be refrigerated overnight before cutting and serving, so plan accordingly.
SPICED PUMPKIN FUDGE
Nonstick cooking spray
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
3 cups granulated sugar
2/3 cup evaporated milk
2/3 cup canned pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
12 ounces white chocolate, finely chopped
1 (7.5-ounce jar — about 1 1/2 cups) marshmallow creme
3/4 cup toasted pecan halves, chopped
Coat a 9-by-13-inch baking pan with nonstick cooking spray.
In a large saucepan, stir together butter, sugar, evaporated milk, pumpkin and spices. Bring to a boil over medium heat, stirring constantly, until mixture reaches the soft-ball stage (a glob of the candy, immersed in cold water, forms a soft ball — 235 degrees).
Remove from heat and stir in chopped chocolate. When chocolate is melted, stir in marshmallow creme until mixture is smooth. Stir in nuts and scrape into prepared pan, smoothing the top with an offset spatula. Cool to room temperature.
Refrigerate overnight or until completely firm. Allow candy to come to room temperature, then cut into 48 squares (six lengthwise cuts, eight crosswise cuts). If you cut when it's cold, it tends to crack and break.
Makes 48 servings.
Per serving (one piece of candy): 150 calories, 7 g fat, 3.5 g saturated fat, 10 mg cholesterol, 25 mg sodium, 22 g carbohydrate, 0 g fiber, 19 g sugar, 1 g protein
http://www.honoluluadvertiser.com/apps/pbcs.dll/article?AID=/20071017/LIFE02/710170391/1076/LIFE02