Pumpkin Pie Fudge Food

PUMPKIN PIE FUDGE

Steps:

• Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).
• Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut 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.

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 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.

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.

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.

OLD-FASHIONED PUMPKIN FUDGE

Steps:

• Butter or grease one 8x8 inch pan.
• In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
• When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
• Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

PUMPKIN FUDGE

Steps:

• Prepare an 8-inch square baking pan by lining it with lightly greased parchment paper or non-stick foil.
• In a microwave-safe bowl, place the chocolate chips. Microwave for 90 seconds at 70 percent power and stir well, using residual heat to melt the chips. If needed, continue to microwave at 15 second intervals until you can stir the chips smooth.
• Alternatively, instead of the microwave, you can melt the chocolate chips in a heat-safe bowl set over a sauce pan of simmering water.
• Add the pumpkin, spice, vanilla, and salt to the mixture. Stir very well until completely blended. Pour into the baking pan and spread evenly.
• If desired, scatter pecans on top and press into fudge.
• Chill for 2 to 4 hours until fully set. Remove the fudge by lifting the paper or foil. Cut into squares.

PUMPKIN PIE FUDGE

Steps:

• First, line an 8×8 pan with foil and spray it with non-stick cooking spray.
• Combine all of the ingredients, except for the white chocolate chips and butter, in a medium saucepan. Over medium heat, bring just to a boil while you are stirring constantly. This will take about 5 minutes. Remove from heat and stir in the white chocolate chips and butter until the mixture is completely melted, smooth and creamy.
• Once you have your smooth and creamy chocolate mixture, Pour into the prepared pan and spread. Cover and refrigerate overnight or until the fudge is completely set.
• Once the fudge is set, use the foil to lift it out of the pan and then peel off the foil. Using a sharp knife, cut the fudge into 1-inch squares. To store, refrigerate in an airtight container for up to 2 weeks. You can also freeze it in an airtight 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 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.

CREAMY PUMPKIN PIE FUDGE

Steps:

• Butter a 9x9" baking dish and set aside.
• In a large 3 quart saucepan melt the butter on medium heat. Add the evaporated milk, sugar, pumpkin, Karo syrup and the pumpkin Pie spice.
• Cook on medium heat, stirring constantly until a full rolling boil. Continue stirring as the mixture boils until temperature reaches 234 degrees, about 8-10 minutes. Check with a candy thermometer. Once it reaches 234 degrees, remove from heat.
• Quickly add the vanilla chips and the marshmallow cream. Stir to combine well and melt the chips. At this point you can add a few drops of orange food coloring to get the color of a pumpkin pie. When the chips have melted, fold in the chopped pecans.
• Pour the mixture into the buttered dish. Let it set 2-3 hours until firm, or refrigerate for 1 hour and cut into 1" sized pieces. (Enjoy)