Chef John Folse's Pumpkin Fudge - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Pumpkin Fudge

Prep Time: 45 Minutes
Yields: 24 Pieces

Comment: Remember the great old saying, “When life gives you pumpkins, make fudge.” Okay, so maybe not, but one taste of this fudge and you’ll agree it should be one of life’s lessons. And good news for Linus–if the Great Pumpkin is a no-show, this recipe is fantastic with sweet potato or persimmon purée, too.

1/2 cup pumpkin purée
3/4 cup butter
1 can (5 1/2 oz.) evaporated milk (not skim)
3 cups sugar 
1/4 tsp ground ginger 
1/2 tsp ground cinnamon 
1/4 tsp nutmeg
1 pkg. (12 oz.) butterscotch chips
1 tsp vanilla
1 cup chopped pecans
1 jar (7oz.) marshmallow crème

Method: Grease a 13”x9” baking pan with a little butter or cooking spray. In a heavy bottom 2-quart saucepan, combine pumpkin, butter, milk, sugar and spices. Bring mixture to a boil, stirring constantly. Reduce heat; cook over medium-low heat, stirring constantly, until mixture registers 234ºF on a candy thermometer, about 25 minutes. Remove from heat, stir in chips until melted. Add marshmallow crème, nuts, and vanilla. Mix until combined. Pour mixture into prepared pan, spread evenly. Cool at room temperature. Cut into squares.

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