Tuesday, November 6, 2012

Chocolate Pumpkin Fudge

Fudge may be the quickest type of candy to make. A little goes a long way, and it does impress quite a few people.  The key to making good fudge is paying attention to the cooking process and constantly stirring the ingredients.

As it is fall, I decided to try to make a pumpkin fudge, but since I love chocolate in my fudge, I made a two-layer fudge. It doesn't matter which layer is on the top or the bottom, but the chocolate layer will be thinner in this particular recipe.  I found this recipe to be really impressive, and great for those who find chocolate fudge to be a bit too rich.

Chocolate Pumpkin Fudge

Ingredients for pumpkin layer:

2 cups granulated sugar
1 cup packed light brown sugar
3/4 cups unsalted butter
5 ounces evaporated milk
1/2 cup pumpkin puree
3 tsp. pumpkin pie spice
2 cups white chocolate chips
7 ounces marshmallow creme
1 cup chopped pecans or walnuts
1 1/2 tsp. vanilla

Ingredients for chocolate layer:

2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
14 ounces sweetened condensed milk
1/4 cup melted unsalted butter


Pumpkin layer

Step 1: Line 13 x 9 inch pan with foil and spray with cooking spray
Step 2: Combine sugars, butter, milk, spice, and pumpkin puree in a big sauce pan and place on medium heat stove
Step 3: Stir constantly over stove and once mixture boils, continue to stir constantly for 12 minutes until it hits 240 degrees
Step 4: Quickly stir in remaining ingredients until all chocolate chips and creme have melted into mixture
Step 5: Spread pumpkin fudge on foiled pan and let sit

Chocolate layer

Step 1: Place chocolate chips, condensed milk and butter in a microwavable bowl and microwave for 3 minutes, stirring every 30 seconds
Step 2: Place chocolate fudge evenly on top of pumpkin layer and refrigerate for 2 hours
Step 3: Cut with pizza cutter into even squares

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