Skaarup Fudge
DEDICATED TO TP SKAARUP AND HIS RECIPES
PUMPKIN ELF FUDGE RECIPE
SKAARUP'S PUMPKIN ELF FUDGE
© 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
rights reserved.

    2 tbsp butter or margarine (1/4 stick)
    2 1/2 cup sugar
    2/3 cup evaporated milk (or one small 5 oz can)
    6 oz white chips (1/2 package)
    7 oz marshmallow creme or marshmallow fluff
    3/4 cup pumpkin puree (e.g., Libby's solid pumpkin)
    1 tsp cinnamon
    1 tsp vanilla extract


Directions:
Line a 9" x 9" pan with aluminum foil and set aside.

Heat milk and sugar over MEDIUM heat in a 3 quart saucepan;
bring ring to a boil while stirring occasionally with a wooden spoon.

Add the pumpkin puree and cinnamon and bring back to a boil. Add
the marshmallow and butter to the hot pumpkin mixture - the whole
mixture will expand as the marshmallow heats so be careful the
saucepan is large enough. Bring the whole mixture back to a rolling
boil stirring occasionally for eighteen [18] minutes by the clock
(start timing once the rolling boil resumes). If you have a candy
thermometer the boiling point will be about 240°F (firm-ball stage).
If you get brown flakes in the mixture then turn down the heat a little.

Remove from heat and add vanilla chips and vanilla extract. Stir
until creamy and all chips are melted. Pour into prepared pan.
Cool. Remove from pan, remove foil, cut into squares.

NOTE: Pumpkin brings a lot of water with it and water can ruin
fudge so the boil must be extended dramatically (from about 5
minutes to 18 minutes) to reduce the total amount of water. Even
with the extended boiling time the fudge may still require
refrigeration.

NOTE: 1 cup of walnuts may be added if desired.

NOTE: This mixture gets very, very hot and splatters when boiling.
Keep a towel handy to wipe any hot mixture off should it splatter on
the cook.

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