Wednesday 30 October 2013

Pumpkin and Marshmallow Fudge Recipe

Here is a fantastic pumpkin-based sweet (candy), ideal for Halloween and all those trick-or-treaters.

You could buy canned pumpkin for this recipe, but it's so easy to make your own pumpkin purée that there's no need to bother. Just peel and de-seed pumpkin then steam until tender. Mash with a fork then press through a fine-meshed sieve with the back of a spoon to purée.

If you are celebrating Diwali, this candy also makes a wonderful seasonal treat.

Pumpkin and Marshmallow Fudge Recipe

Origin: USA
Makes: 64
Pumpkin and marshmallow fudge: Classic Halloween recipe of a milk-based fudge toffee containing pumpkin and milk chocolate chips in the mix


400g (2 cups) granulated sugar
100g (1/2 cup, packed light brown sugar
150g (3/4 cup) unsalted butter
150ml (3/5 cup) evaporated milk
120g (1/2 cup) pumpkin purée
2 tsp mixed spice (pumpkin pie spice)
225g (1/2 lb) milk chocolate chips
200ml (4/5 cup) marshmallow creme (or dulce de leche)
75g (3 oz) pecan nuts, chopped
1 1/2 tsp vanilla extract


Line a 33 x 22cm baking tin with foil or greaseproof (waxed) paper, ensuring that you have an overhang over the sides of the tin (this will aid with easy removal when the fudge has set).

Combine the sugars, evaporated milk, pumpkin, butter and spice in a medium-sized saucepan. Bring the mixture to a rolling boil over medium heat, stirring constantly. Continue boiling, stirring constantly, for 10 minutes, or until a confectioner's thermometer inserted into the fudge reaches ??234??? to ??240??

At this point, quickly stir in the milk chocolate chips, dulce de leche, pecan nuts and vanilla extract. Stir the mixture vigorously for 1 minute, or until the milk chocolate chips are just melted.

Immediately pour the fudge mixture into the prepared pan. Set aside to cool on a wire rack for 2 hours, or until the fudge has cooled completely. Transfer to the refrigerator and chill over night.

The following day, take the fudge out of the tin and cut into 3cm square pieces.

Sore in an air-tight jar.

As a thank-you for reading this Halloween-themed recipe (and hopefully preparing it!), I have teamed with the Celtnet Recipes website to give anyone who wants it a completely free eBook of Halloween recipes. Simply go to the download your free Halloween recipes eBook and grab your copy today, absolutely no strings attached.

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