Low Fat Spiced Pumpkin Fudge Food

SPICY PUMPKIN FUDGE

Steps:

• Butter a 9x13 inch pan and set aside.
• Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
• In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
• Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
• Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.

PUMPKIN FUDGE

Steps:

• Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
• In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
• Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
• Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

LOW-FAT SPICED PUMPKIN FUDGE

Steps:

• Mix all the ingredients together in a heatproof bowl over simmering water.
• Heat gently until thick and shiny, stirring all the time (about 10-15 minutes).
• Pour into nonstick pan (size depends on thickness wanted; I used 8x8) and chill until set (about 3-4 hours).

1-GRAM FAT PUMPKIN SPICE MUFFINS (LOW FAT)

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Line three (12-cup) regular size muffin tins with paper liners, then spray the bottom of the paper liners with cooking spray.
• In a large bowl mix together flour with brown sugar (or Splenda sugar if using) baking powder, baking soda, salt, nutmeg, cinnamon and cloves until well combined.
• In another bowl whisk or beat on low speed of an electric mixer the eggs with pumpkin puree, applesauce and fat-free yogurt until smooth and well blended.
• Stir in raisins until combined.
• Evenly divide the batter between all the muffin tins.
• Bake for about 30 minutes or until the muffins test done.

PUMPKIN FUDGE

Steps:

• In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
• Continue heating until mixture begins to boil, stirring constantly.
• Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
• Remove pan from heat; stir in chocolate chips until melted.
• Add in remaining ingredients; stir to mix well.
• Pour into a buttered 13x9 inch baking pan; cool to room temperature.
• Cut into squares; stor in the refrigerator in an air-tight container.

HOME

Steps:

• Line 13 x 9-inch baking pan with foil.
• Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
• Quickly stir in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

PUMPKIN PIE FUDGE

Steps:

• Line an 8x8 inch square baking pan with baking paper.
• Put 30g of biscuits aside. Blend the other 200g to fine crumbs, then add the melted butter and blend to combine. Tip the mixture into the prepared tin and press down. Place in the fridge to firm up.
• Crumble the remaining biscuits and set aside.
• Before starting the fudge make sure to have your other ingredients read to go as you don't want to leave the fudge cooking while you are doing other things, or it may burn.
• Have the ½ cup of pumpkin puree at the ready. Put the white chocolate, cinnamon, all spice, salt and vanilla in another bowl.
• Now start the fudge: Combine the sweetened condensed milk, sugars, glucose or corn syrup and butter in a heavy based saucepan.
• Stir, over low heat, without boiling, until the sugar is dissolved and the mixture is smooth. Cook for 5 minutes, allowing a slight bubble, until it starts to thicken. If at any time, you notice the mixture is starting to catch on the bottom, stir well and turn the heat down a little. If it catches too much and you see burnt bits, you can still save it, just pour the mixture through a strainer into a new saucepan and continue.
• Add the pumpkin puree and bring to a gentle simmer while stirring regularly until the mixture is smooth and thickened again (another 6-8 minutes or so).
• Remove from heat and immediately add the remaining ingredients (vanilla, cinnamon, all spice, salt and white chocolate). Stir until the white chocolate has completely melted and fully mixed through, then pour the fudge over the biscuit base. Tap gently on your workbench to smooth out the fudge, then sprinkle over the crumble biscuits.
• Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate for around 4 hours or overnight.
• Cut into squares and serve.