I’m giving two knife sets away, because I love ya.
And because my blog is 2 years old this week.
Happy Monday, everyone!
I have a lot of great recipes to share with you this week,
and will be posting everyday for the next five days.
It will be a theme week of sorts.
Well…..I just can’t seem to get pumpkin out of my mind.
I love the stuff this time of year!
And though there are already quite a few heavenly pumpkin recipes on this site, I am still finding myself with leftover canned pumpkin in my fridge on a regular basis lately.
And so I have for you…
All of this weeks recipes use pumpkin! If you hate pumpkin…wow. I’m really sorry, and hope you’ll find it in your heart to forgive me and come back next week when I’ve got this pumpkin fascination out of my system. Thanks for your cooperation.
For those of you who will hang around with me….you’ll be seeing recipes that range from quick and (kind of) healthy, cute and clever, easy kid loving hearty, and will even include a show stopping dessert.
Hope you will join me all week long!
I’ve had this Pumpkin Fudge, from my friend
Laura’s Real Mom Kitchen blog on my list to make for a couple of years now. PUMPKIN FUDGE!!! Seriously. It tastes like the essence of fall. It does require a candy thermometer and about 15 minutes of stirring. If you are up for that….you are going to be in love with this tasty fall treat. Let’s make it!
Time: 30 minutes + 2 hours to cool
Yield: One 9×9 pan
3/4 C pecans
1 t olive oil
3 C sugar
3/4 C butter
2/3 C evaporated milk
1/2 C canned pumpkin
2 T corn syrup
1 t pumpkin pie spice
12 ounce pkg. white chocolate chips
7 ounce jar marshmallow cream
1 t vanilla
1. Line a 9×9 pan with tin foil and spray it with cooking spray.
2. Into a small hot skillet pour the teaspoon of olive oil. Once the oil is hot add you pecans…
and sprinkle them with some freshly ground salt.
3. Let the pecans toast over medium high heat, stirring occasionally for about 5 minutes or until the nuts turn a darker color.
4. Put your butter into a medium sized sauce pan. Melt it over medium high heat. Add the evaporated milk….
the canned pumpkin….
and pumpkin pie spice.
5. Stir the mixture to combine. Bring it to a boil over medium high heat, stirring constantly. Cook and continue to stir until it comes to 234 degrees or to the soft ball stage. Once it comes to a boil, it should take about 15 minutes to reach the correct temperature.
6. Remove it from the heat and quickly….QUICKLY! add the marshmallow cream….
white chocolate, vanilla and toasted pecans. Stir them all together to combine.
7. Pour the fudge into the 9×9 pan.
8. Let the fudge cool for at least 2 hours. Cut and serve! Store leftovers, covered tightly in the fridge.