Pumpkin Soup with Bacon and Blue CheeseBut up until now, I had not tasted true pumpkin nirvana, and now I have, and its name is Pumpkin Walnut Fudge. Let me start by saying that this recipe calls for 12 ounces of white chocolate, and an Entire Jar of marshmallow creme, which us regular folks know as Fluff. So if you are looking for the health food blog, you are in the wrong place. But oh, mama…it does taste good.
This recipe is adapted from one I found on Recipe Girl, who sounds like someone I would love to hang out with, just from her name alone…and she has some rocking great recipes on her site…check out her link on my blogroll. Anyway, the only significant change I made to her fabulous recipe was to add about a cup of chopped walnuts, which I both stirred in and sprinkled on to the top. This recipe does involve a candy thermometer, which always slightly terrifies me, but honestly, it was a snap. Get one of those ones that clips on to the side of your pot and you are all set.
So there you go, Pumpkin Walnut Fudge…it’s only three short hours away, and two of those hours are cooling time. It is your civic Halloween responsibility to make some. Recipe below — thanks again, Recipe Girl!
Ingredients
Directions







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Done! I'll be making these this weekend, they look too good!
I've made that too, so I know firsthand how awesome it is! Yours looks lovely!
And here's a tip, if by chance you have leftovers, add it into Maple Ice Cream, like I did!
Wow does that ever look wonderful!
pumpkin fudge can't wait to try you!!
I think I just drooled…..divine.
They look lovely! Bookmarked!
see, now you've got me second-guessing my aversion to pumpkin. white chocolate, marshmallow creme, decadence.
wow fantastica!! chissà che buona!
I don't think I have ever had pumpkin fridge. I will have to try it!
I don't know why but every time I make this it ends up burning the bottom of my pan and it has to soak for at least a week. I don't think a 3 qt pan is the right size either because it's almost boiling over to the top of the pan. We let it get to 234 this time too but it doesn't look like your picture at all.
It looks like burnt pumpkin fudge and that isn't good eats. Do you have any recommendations?
Hi Jenna – oh dear! I use a super heavy pan for this, which gives me some buffer between the flame and the ingredients. So if you have something like a dutch oven, I would try that for sure. Are you stirring it constantly while you have it in the first stage? Last but not least, I would make sure the flame is not too high and that you are bringing the heat up gradually – maybe try medium instead of medium high on your stove. Good luck and keep trying!
I do have a 6 quart dutch oven. Would that be too big for cooking fudge? I stirred it constantly the whole time too, gives you quite the work out.
I think maybe I will try it again sometime. Thanks.
I think that should be fine. Sorry this has been such a challenge for you…but it will be worth it when it works, I promise! Make sure you keep the heat down.