Pumpkin Fudge

I made a pumpkin dessert for an early Halloween party at work.  I found this Pumpkin Fudge recipe on Pinterest (and many more goodies I am dying to try!).  It was pretty easy to make but just make sure you have a candy thermometer.  It took about 14 minutes for the mixture to reach 234 degrees.  The fudge turned out great but it was VERY sweet!  Just make sure when you serve it to cut it in 1 inch squares or smaller.  Also, pumpkin was not the dominant flavor, but it definitely tasted deliciously like Fall.

Here’s the receipe: http://sweetpeaskitchen.com/2010/10/21/pumpkin-fudge/  


  • 1 cup chopped walnuts, divided
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed light brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
  • 2/3 cup evaporated milk
  • 2/3 cup pureed pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice
  • 2 cups white chocolate chips
  • 1 jar (7 oz.) marshmallow crème
  • 1 1/2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees F. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
  2. Line a 13 x 9-inch baking pan with foil letting the foil extend up the two short sides of the pan and overhang slightly on both ends.
  3. In a heavy saucepan, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice. 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).
  4. Quickly stir in white chocolate chips, marshmallow crème, 3/4 cup walnuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan and top with remaining 1/4 cup walnuts. 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.

My favorite Childhood Dessert

I have always been a “desert monster” and one of my favorite sweet treats as a child was a “Vernor’s Float”. My dad used to make these for me when I behaved myself. 0:)


  • Vanilla Ice Cream
  • 1 can of Vernor’s Ginger Ale per person
  • Flexible straws
  1. Fill each glass with heaping scoops of ice cream.
  2. Add the ginger ale until it foams all the way to the top. As the ice cream melts you can add more Vernor’s.
  3. Enjoy!

Cupcakes = Happy tummy

My best friend Jenny and I made cupcakes.  I love baking but cannot tell you the last time I made cupcakes or had time available for more than break-and-bake cookies.  It was so much fun!  We took advantage of using Duncan Hines Moist Classic White Cake and Duncan Hines Whipped Fluffy White Frosting.  We separated the batter in half.  We added a teaspoon of vanilla extract to one and a teaspoon of peppermint extract to the other.  We added two drops of yellow food coloring and one drop of blue food coloring to the peppermint batch to make it look minty.  We also tossed a handful or two of chocolate chips to the mint batter.  Of course, they sank to the very bottom of the baked cupcakes but it was a nice and tasty surprise overall.  We attempted to dye the icing for the vanilla batch a light purple but the outcome looked like “chewed bubble gum” so we kept adding more blue.  We did not have a decorating plan so we raided my pantry for any sprinkles I had left over from other baking projects.  I also found some milk chocolate and white chocolate chips AND some watermelon sourpatch kids, ha.  Each were of course picked off and eaten separately but at least they looked festive.

I’m already looking up some Fall baking recipes for anything including pumpkin, more to come soon!