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/  

Ingredients:

  • 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

Directions:

  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.
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Collegiate Rice Krispie Treats

Tailgating is one of my favorite activities.  After loading up on salty foods like hot dogs, cheeseburgers, chips, etc I’m always looking for a sweet treat.  You certainly can’t go wrong with Rice Krispie Treats!  They are quick and easy to make.  I added food coloring to each batch for Florida Gator team colors – blue and orange.  CHOMP!

1.  First, spray the entire inside of your pot with cooking spray so the marshmallow doesn’t stick to it.  Then melt 3 tablespoons of butter or margarine.

2.  Add one 10 oz. package of regular-sized marshmallows over low heat until they are completely melted.  Be sure to also spray your mixing spoon with cooking spray or you WILL have a mess on your hands!

3. Add food coloring if you so desire.  I added red & yellow to the first batch and several drops of blue to the other batch.  Looking back I would have added more blue knowing now that the yellow hue of the rice krispies made them look a little green.  (Boooo!)

4. Add 6 cups of Rice Krispies and stir until they are completely covered by marshmallow.

5.  Voilà!  Pour each batch into a 9×13 pan and let them cool.  To make them fill the pan neatly and evenly, spray your hand with cooking spray and pat them down.

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:)

Ingredients:

  • 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!