Pumpkin Fudge: The Best Way to Eat Your Vegetables

Okay, maybe pumpkin isn't really a vegetable.  (It's a berry!  Did you know that??)  So in that case, pumpkin fudge is a great way to eat your berries.

I found this recipe two years ago in The Progressive Farmer — which, while not my go-to recipe magazine, hit the nail on the head with this one.

Unlike a dense chocolate fudge, pumpkin fudge has a nice, light texture.  The pumpkin isn't overwhelming — in fact, next time I might try adding a little more.  And I skipped the nuts when I made my batch, but the fine folks at The Progressive Farmer suggest folding in some toasted, chopped pecans.

Also, be warned: there's a lot of stirring involved.  I like to keep the mixture moving with one hand and use the other to hold up a good book — usually one about food.

Pumpkin Fudge

• 3 c. sugar
• 3/4 c. butter, melted
• 2/3 c. evaporated milk
• 1/2 c. pumpkin puree
• 2 T. light corn syrup
• 1 t. pumpkin pie spice
• 12 oz. white chocolate chips
• 7 oz. marshmallow creme
• 1 t. vanilla extract

Line a 9-inch square pan with aluminum foil.  Grease the foil and set aside.

Stir together the sugar, butter, milk, pumpkin, corn syrup and pie spice in a large, heavy saucepan.  Heat on medium-high, stirring constantly.  Once the mixture reaches soft-ball stage (there are a few ways to measure this, but I like to use a thermometer, and soft-ball stage is about 234 degrees F), remove from heat.  Stir in the chips, creme and extract and mix until well blended.

Pour the mixture into the prepared pan and smooth the top.  Let stand 2 hours or until completely cool and hardened.  Makes about 3 lbs.

The food: Pumpkin fudge
The verdict: The Progressive Farmer comes up with a winner