Peter, Peter, Pumpkin Eater

I think the word “obsessed” is heavily overused in today’s culture….except when it comes to my love for pumpkin foods, in which I’m totally OBSESSED!!!! If it says “pumpkin” on the packaging, I buy it. No second guessing! Even if I encountered something as gross sounding as “pumpkin mustard”, I would definitely throw it in my grocery cart! What’s even better than those store bought pumpkin foods??? Well, homemade ones, of course!

I’ve been serving up Pumpkin Fudge to my family for years. Not that it’s hard, but it’s not one of my usual quick and easy recipes. Let me assure you, it’s well worth every minute and every ingredient used to prepare it! Below is the recipe. Please share your pics with me on Insta: @maradachaffins #maradac #maradachaffinsblogger It makes me so happy, seeing you enjoy the recipes I share with you!

It’s Fall Y’all, so show me the pumpkins!!!!!

Marada

PUMPKIN FUDGE

by: Marada Chaffins

3 c. sugar 1 (12 oz) pkg. white chocolate morsels

3/4 c. melted butter 1 (7 oz) jar marshmallow cream

2/3 c. evaporated milk 1 c. chopped pecans, toasted

1/2 c. canned pumpkin 1 tsp. vanilla extract

2 T. corn syrup

1 tsp. pumpkin pie spice

*Line pan with aluminum foil before you begin. Once the candy thermometer reaches 234 and the remaining ingredients are added, quickly spoon the fudge into pan.

Stir together sugar, butter, milk, pumpkin, syrup and spice.. Cook over medium heat, stirring constantly, until mixture reaches 234 (soft ball stage). Remove from heat, stir in remaining ingredients until well blended. Pour into a greased aluminum foil lined 9 in. square pan Let stand 2 hours until completely cool. Cut into squares.