Try this sweet pumpkin treat!
Pumpkin Fudge
3 cups granulated sugar
¾ cup melted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbs corn syrup
1 tsp pumpkin pie spice
12 oz package white chocolate morsels
7 oz jar marshmallow crème
1 cup chopped pecans, toasted (optional, but I highly recommend))
1 tsp vanilla extract
¾ cup melted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbs corn syrup
1 tsp pumpkin pie spice
12 oz package white chocolate morsels
7 oz jar marshmallow crème
1 cup chopped pecans, toasted (optional, but I highly recommend))
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, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.
4. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Yield: About 3 pounds
2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.
4. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Yield: About 3 pounds
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Evenings are getting darker and cooler, so come learn a new indoor creative hobby and meet some new friends.
No experience expected, you will be amazed at what you can do!
Beginner Sculpting Workshop
Mondays 6:30-9:30pm
September 24 to October 29
September 24 to October 29
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