Meltaway Pumpkin Pie Fudge Food

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.

EASY PUMPKIN PIE FUDGE

Steps:

• Line a 9×9 baking dish with aluminum foil so that there's extra hanging over all four edges to use as handles. Lightly coat foil with cooking spray.
• Melt butter over medium heat in a medium saucepan. Stir in the sugar, milk, pumpkin, corn syrup, and pumpkin pie spice and increase heat to medium-high.
• Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring frequently, until a candy thermometer reads 235 degrees F (soft-ball stage). This can take anywhere from 10-20 minutes depending on your interpretation of "medium-high" heat.
• Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended.
• Pour hot fudge mixture into the prepared pan. Let stand 2 hours or until completely cool.
• Refrigerate for one hour before cutting fudge into squares.

PUMPKIN FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

FUDGE MELTAWAYS

Steps:

• Melt 1/2 cup butter or margarine and 1 square unsweetened chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
• Press into ungreased baking dish, 11 1/2 x 7 1/2 inch or square 9 x 9 inch pan. Refrigerate.
• Mix 1/4 cup butter, milk, confectioners' sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
• Melt 1-1/2 squares sweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.

PUMPKIN PIE FUDGE

Steps:

• LINE bottom of 13 x 9-inch baking pan with parchment paper.
• 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 degrees to 240 degrees F (soft-ball stage). If you don't have a thermometer you can check using a clear glass with cold water and by dropping some of the mixture into the glass. A soft ball will form that flattens out when you remove it from the water.
• QUICKLY STIR in morsels/chips, marshmallow crème, and vanilla extract.
• Stir vigoriously for 1 minute or until morsels and crème are melted.
• Immediately pour into prepared pan.
• Let stand on wire rack for 2 hours or until completely cooled.
• Refrigerate tightly covered.
• To serve, cut into 1-inch pieces.

FLUFFY PUMPKIN PIE

Steps:

• On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature., Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.