.Recipe of the week.

It may be late in the day, but as promised here are a couple of recipes to make up for the lack of yumminess last week. It's about the time of year when I start in on the candy making. To get the ball rolling I thought we'd start with fudge {recipes via Pinterest}. Enjoy!

Pumpkin Fudge

Ingredients:

3 cups granulated white sugar
3/4 cup melted salted butter
2/3 cup evaporated milk
½ cup canned pure (unsweetened) pumpkin
2 Tablespoons light corn syrup
1 teaspoon pumpkin pie spice
One 12-ounce package white chocolate morsels (chips)
One (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted (optional)
1 teaspoon vanilla extract

Directions:

1. Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.

2. Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.

3. Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.

4. Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Maple Cream Fudge

Ingredients:

1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter1/4 cup of maple syrup
pinch of salt
vanilla
Toasted Walnuts

 

Directions:

Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat.  Stir while bringing to a boil.  Lower the heat and continue to stir slowly while the mixture cooks.   After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball.  You might need to cook it for another minute or two.  Remove from the heat, add a couple of teaspoons of vanilla and start stirring.   It takes about 14 or 15 minutes for the fudge to cool and thicken.  Pour into buttered dish.